Potato Soup With Kale And Chorizo

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 5 tablespoons olive oil, divided
• 1 large onion, chopped
• 8 ounces fully cooked chorizo sausage, casing removed, if necessary
• 2 teaspoons smoked paprika
• 1 1/2 lbs russet potatoes, peeled and cut into 1/4-inch thick slices
• 8 cups low sodium chicken broth
• 1 1/2 lbs kale, stemmed, torn into small pieces (about 16 cups lightly packed)
• 1 loaf rustic-type bread, cut into 1/2-inch cubes

Recipe

• 1 heat 3 tablespoons oil in large pot over medium heat. add onions; cook until translucent, about 8 minutes. add chorizo and paprika, stir 1 minute. add potatoes and broth. increase heat and bring to boil. add kale; stir until wilted and soup returns to boil. reduce heat to low, cover, and simmer 1 hour, stirring occasionally.
• 2 can be made one day ahead. refrigerate uncovered until cool, then cover and chill. rewarm before serving.
• 3 meanwhile, heat 2 tablespoons oil in large skillet over medium heat. add bread cubes and saute until golden, about 10 minutes. sprinkle croutons with salt and pepper. can be made 4 hours ahead. let stand at room temperature.
• 4 divide soup among bowls. top with croutons and serve.