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14 oz chorizo sausage links, sliced
2 russet potatoes, peeled and chopped
1 onion, chopped
8 cloves garlic, sliced
32 oz chicken stock
1 bunch kale, roughly chopped
Optional toppings:
Chili oil
Sour cream
Crusty bread
In a stockpot, sauté chorizo slices, allowing the oil from the chorizo to render.
When the slices are crispy, remove and set aside.
In the same stockpot with the chorizo oil, sauté the onion and garlic until softened.
Add potatoes.
Pour over the chicken stock and allow the soup to simmer until the potatoes are tender.
Purée the mixture using an immersion blender or a regular blender and return to the pot.
Add back in the chorizo and chopped kale and cook for 5 minutes or until kale has wilted slightly.
Top with preferred toppings.
