Put your own twist on classic soups with modern flavours and fresh ideas.


  • 25g butter
  • 1 leek, thinly sliced
  • 2 tsp olive oil
  • 500g sebago potatoes, peeled, coarsely chopped
  • 1L Massel chicken style liquid stock
  • 1 brown onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 (500g) small bunch kale, chopped, thick stems removed
  • 2 (250g) chorizo, finely chopped


  1. Heat butter and olive oil in a large saucepan over medium-high heat. Add chopped onion, garlic and leek. Cook, stirring, for 5 minutes or until softened.
  2. Add potatoes. Cook, stirring often, for 5 minutes. Add chicken stock. Simmer, partially covered, for 15 minutes or until potatoes are soft.
  3. When potato is tender, coarsely mash with a potato masher. Add kale leaves and simmer for 10 minutes or until kale is tender.
  4. Meanwhile, cook chorizo in a non-stick frying pan until crisp. Stir half the chorizo into the soup. Sprinkle remaining chorizo over soup.