Ingredients
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8 ounces (about 200 grams) chorizo pork sausage, sliced into 3/4 inch (20mm) pieces
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1 tablespoon olive oil
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3 large potatoes (abou 1 pound 9 ounces or 700 grams) peeled and cut into cubes
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1 teaspoon salt
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2 small yellow onion, chopped
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2 cloves garlic, chopped
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5 cups (1.25 liters) water
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2 bay leaves
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7 ounces( about 200 grams) lacinato kale, stems and large vein removed, sliced into bite-sized pieces
Directions
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1
Done
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Place olive oil in a large heavy bottom sauce pan with chorizo sausage. Cook over medium heat for 8-10 minutes until sausage is cooked through. |
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2
Done
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Remove sausage from oil and set aside. |
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3
Done
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In same sauce pan over medium heat, add the onions until slightly translucent, about 5-6 minutes. |
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4
Done
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Add the garlic and cubed potatoes, stirring for 3-4 minutes. Add 1 teaspoon course (kosher) salt. |
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5
Done
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Add water and bay leaves, bring to a boil. |
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6
Done
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Lower heat and simmer for 20 minutes until the potatoes are cooked and tender but not soggy. Remove from heat. |
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7
Done
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Take one cup of only the potatoes from the soup and set aside. These will be used later to give soup a bit more texture. |
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8
Done
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Using a hand blender, or food processor, puree the soup until smooth. Set aside until ready to serve. |
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9
Done
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In another large sauce pan, boil water, salt and then add the kale, cooking for 10 minutes until tender. You can complete this beforehand-keep water but remove cooked kale. |
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10
Done
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When ready to serve add the cooked kale to the potato soup. Add two cups of the water from the kale and let simmer together for about 3 minutes and then add the cubed potatoes. |
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11
Done
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Simmer for another 2-3 minutes. |
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12
Done
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Ladle into soup bowls and add 2-3 chorizo sausages to each serving. |
