Ingredients
- 1 large onion
- 3 tablespoons olive oil
- 1 1/2 lbs boiling potatoes
- 8 cups water or low-sodium chicken broth
- 1/2 lb Spanish chorizo (spicy cured pork sausage), cut into 1 cm cubes
- 3/4 lb kale
Directions
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Wash the kale. Strip the leaves from the stem and discard the stem. Pile a few leaves together and thinly slice.
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Peel and thinly slice the potatoes. Finely chopped the onion.
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In a large non-tick frying pan, pan fry the Chorizo cubes over medium high heat, stirring occasionally, until browned, about 5 minutes.
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Transfer to a paper towels lined plate to drain the fats.
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Cook the onion in olive oil in a large pot over medium heat until golden brown.
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Add potatoes and cook, stirring occasionally for about 4 minutes.
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Add water or chicken broth (or a mixture of both) and season with salt to taste and simmer until the potatoes are very tender, about 15 minutes. Use a potato masher to coarsely mash the potatoes in the pot. This helps to thicken the soup.
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Stir in the chorizo and kale and simmer until the greens are tender, about 5 minutes.