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

1. Wash the kale. Strip the leaves from the stem and discard the stem. Pile a few leaves together and thinly slice.

2. Peel and thinly slice the potatoes. Finely chopped the onion.

3. In a large non-tick frying pan, pan fry the Chorizo cubes over medium high heat, stirring occasionally, until browned, about 5 minutes.

4. Transfer to a paper towels lined plate to drain the fats.

5. Cook the onion in olive oil in a large pot over medium heat until golden brown.

6. Add potatoes and cook, stirring occasionally for about 4 minutes.

7. 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.

8. Stir in the chorizo and kale and simmer until the greens are tender, about 5 minutes.

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