• 2 Tbs. extra virgin olive oil
• 2 garlic cloves, minced
• 1 large onion, chopped
• 6 oz. chorizo sliced ¼ in thick
• 2 qts water
• 1 Lb yellow potatoes in 1 inch chunks
• salt & pepper
• 1 Lb. kale leaves shredded

Heat the olive oil in a large caserole.  Add garlic, onion and half of the chorizo and cook over low heat until the onion softens (@ 8 minutes).  Add the water, potatoes and a large pinch each of salt and pepper and bring to a boil.  Simmer over low heat until potatoes are tender (15 minutes).  Process the soup to coarse puree and bring to a boil.  Add the kale and simmer until leaves are wilted (3 minutes).  Stir in the remaining chorizo and simmer for 5 minutes.  Season with salt and pepper and a drizzle of olive oil.

From Food & Wine, March 2002.