Potato-Kale Soup Recipe   Winter seems to have finally arrived.  How about a warm pot of soup for a weeknight dinner?  

  Ingredients  
2 tablespoons extra-virgin olive oil, plus more for drizzling 
2 garlic cloves, minced 
2 small to medium sized onions, chopped 
6 ounces Spanish or Portuguese-style chorizo, sliced ¼ inch thick (optional) 
 2 quarts chicken stock, vegetable stock or water 
1 pound potatoes, peeled and cut into 1-inch chunks 
 salt and freshly ground pepper 
1 pound kale, stems removed and roughly chopped 

  Directions  
1.      Heat the olive oil in a large soup pot or casserole. Add the garlic, onion and half of the chorizo and cook over low heat.  Stir occasionally for about 8 minutes, until the onion softens.  Add the stock or water, potatoes and a large pinch of salt and pepper.  Bring to a boil and simmer over low heat until the potatoes are tender, 
about 15 minutes. 
2.      Working in batches, puree the soup in a blender.  Don’t over process, the puree should be course. Return the soup to the pot and bring to a boil. Add the kale and the remaining chorizo and simmer until the kale is wilted, about 3 minutes. 
3.      Season with salt and pepper and serve immediately.  Drizzle with good quality extra-virgin olive oil, and serve with crusty bread.

Potato-Kale Soup Recipe
Winter seems to have finally arrived. How about a warm pot of soup for a weeknight dinner?

Ingredients
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
2 small to medium sized onions, chopped
6 ounces Spanish or Portuguese-style chorizo, sliced ¼ inch thick (optional)
2 quarts chicken stock, vegetable stock or water
1 pound potatoes, peeled and cut into 1-inch chunks
salt and freshly ground pepper
1 pound kale, stems removed and roughly chopped

Directions
1. Heat the olive oil in a large soup pot or casserole. Add the garlic, onion and half of the chorizo and cook over low heat. Stir occasionally for about 8 minutes, until the onion softens. Add the stock or water, potatoes and a large pinch of salt and pepper. Bring to a boil and simmer over low heat until the potatoes are tender,
about 15 minutes.
2. Working in batches, puree the soup in a blender. Don’t over process, the puree should be course. Return the soup to the pot and bring to a boil. Add the kale and the remaining chorizo and simmer until the kale is wilted, about 3 minutes.
3. Season with salt and pepper and serve immediately. Drizzle with good quality extra-virgin olive oil, and serve with crusty bread.