Caldo verde

Ingredients

• 3 tbsp olive oil, divided
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 2 lb russet potatoes, peeled and cubed
• 6 cups chicken broth
• 8 oz Spanish chorizo, thinly sliced
• 1 bunch kale, stems removed, thinly sliced
• 1 loaf crusty bread
• Salt and black pepper

Steps

1. Heat 2 tbsp of the oil in a large pot over medium heat. Cook the onion for 6 minutes, until soft.
2. Add the garlic and cook for 1 minute.
3. Add the potatoes and broth. Simmer for 15 to 20 minutes, until the potatoes are soft.
4. While the soup simmers, brown the chorizo in a skillet with the remaining 1 tbsp of oil for 3 to 4 minutes.
5. Mash or blend the soup until smooth.
6. Stir in the kale and simmer for 5 minutes, until tender but still bright green.
7. Add the chorizo, season with salt and pepper and serve with the bread.