Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil, in all

  2. 1 cup chopped onion

  3. 2 teaspoons chopped garlic

  4. 2 cups Idaho potatoes , peeled and thinly sliced

  5. 2 quarts water

  6. 6 ounces chorizo sausage, thinly sliced

  7. Salt and black pepper

  8. 1 pound kale, washed, trimmed of the thick stems and thinly sliced

Instructions Jump to Ingredients ↑

  1. In a medium soup pot, heat 3 tablespoons of olive oil , add onions and garlic and cook for 2 to 3 minutes until they turn glassy, don't let them get brown. Add potatoes and water. Cover and boil gently over medium heat for 20 minutes. Meanwhile, in a skillet cook sausage until most of the fat is rendered out. Drain and reserve. When the potatoes are tender mash them with a potato masher right in the pot. Add sausage to the soup, and then add the kale. Simmer for 5 minutes. Add the remaining olive oil and season. Ladle into bowls and serve.


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