Ingredients
1/4 cup extra-virgin olive oil, plus more for drizzling
1 large onion, finely chopped (about 2 cups)
4 cloves garlic, finely chopped
2 1/2 pounds russet potatoes (about 5 potatoes), peeled and cut into 1-inch cubes
8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
8 ounces chorizo sausage, halved lengthwise
3/4 pounds kale, stems removed, very thinly sliced
Coarse salt and freshly ground pepper
Preparation
Heat oil in a large stockpot over medium-high heat; add onion and garlic. Cook, stirring occasionally until translucent, about 4 minutes. Add potatoes and chicken stock. Bring to a boil, reduce to a simmer, and cook until potatoes are very soft, about 15 minutes.
Remove soup from heat, and puree with an immersion blender. Return to heat; add kale, and simmer for 5 minutes.
In a medium skillet over medium heat, cook chorizo until the fat renders and the sausage turns golden brown, about 3 to 4 minutes per side. Remove the sausage, and drain on a paper-towel-lined plate. Thinly slice sausage crosswise. Serve soup with a drizzle of olive oil, and garnish with chorizo slices.
