Chorizo & Kale Soup

3 Tbsp EVOO, plus extra for drizzling
1 Onion, finely chopped
2 cloves garlic, finely chopped
8 Yukon Gold, red skin, or white round potatoes (2 lb.), diced
6 C. vegetable stock
4 oz. (precooked sausage) chorizo, thinly sliced
7 C. shredded kale (1 lb.)
Salt/Pepper

In a large saucepan, heat 1 Tbsp. EVOO.  Add the chorizo and cook over low heat, turning occasionally for a few minutes until the fat runs & chorizo is crisp in texture.  Remove the chorizo with a slotted spoon and drain on a paper towel.  Add 1 Tbsp. EVOO into saucepan.  Add the onion and garlic and cook over low heat, stirring occasionally for approximately 5 minutes, until softened.  Add the potatoes and cook another 3 minutes.  Increase the heat to medium, pour in the stock, and bring to a boil. Reduce heat, cover, and cook for 10 minutes.

Remove the pan of soup from the heat and mash the potatoes.  Return to the heat, add the kale and bring back to a boil.  Reduce the heat and simmer for 5-6 minutes until tender.  Remove the pan from the heat and mash the potatoes again.  Stir in the chorizo, season with salt and pepper, and ladle into bowls.  Drizzle with a little oil (if you'd like) and serve immediately.

*Original recipe from Good Food Made Simple:  Soup.  p. 58.