• Healthy
• Make-Ahead

Ingredients

1. 2 tablespoons extra-virgin olive oil, plus more for drizzling
2. 2 garlic cloves, minced
3. 1 large Spanish onion, chopped
4. 6 ounces chorizo, sliced 1/4 inch thick
5. 2 quarts water
6. 1 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
7. Salt and freshly ground pepper
8. 1 pound kale, stems discarded and leaves finely shredded

Directions

1. Heat the 2 tablespoons of olive oil in a large enameled cast-iron casserole. Add the garlic, onion and half of the chorizo and cook over low heat, stirring occasionally, until the onion softens, about 8 minutes. Add the water, potatoes and a large pinch each of salt and pepper and bring to a boil. Simmer over low heat until the potatoes are tender, about 15 minutes.
2. Using an immersion blender, process the soup to a coarse puree. Bring the soup to a boil. Add the kale and simmer until it is wilted, about 3 minutes. Stir in the remaining half of the chorizo and simmer for 5 minutes. Season with salt and pepper and serve in bowls, drizzled with olive oil.

Make Ahead

The soup can be refrigerated for 2 days.