Ingredients
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6 ounces chorizo sausage, cut in half lengthwise and sliced (see Note)
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1 tablespoon extra-virgin olive oil
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1 large onion, chopped
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8 cups reduced-sodium chicken broth
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8 all-purpose potatoes, (2 pounds total), peeled and sliced
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6 cloves garlic, peeled, root ends trimmed
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1 bunch kale, (1 pound), trimmed, washed and thinly sliced
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⅛ teaspoon salt
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⅛ teaspoon ground pepper
Directions
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Heat a small, nonstick skillet over medium heat. Add chorizo and cook, stirring, until browned, about 5 minutes. Drain the chorizo on paper towels and set aside.
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Heat oil in a heavy stockpot over medium heat. Add onions and saute until softened, 5 to 10 minutes. Add broth, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
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Transfer the potatoes and garlic to a bowl with a slotted spoon; lightly mash with a fork. Return to the soup and bring to a simmer. Stir in kale, a handful at a time. Simmer until the kale is tender, about 5 minutes. Stir in the reserved chorizo and season with salt and pepper.
