Portuguese Kale Soup

Portuguese Kale Soup – serves 8 – 10

¼ C EVOO
1 lrg onion finely chopped – about 2 cups
4 cloves garlic – finely chopped
2 ½ lbs. Russet potatoes – about 5 potatoes, peeled and cut into
1 inch cubes
8 C Homemade Chicken Stock or Chicken Broth
8 ozs chorizo sausage, halved lengthwise
¾ lbs. Kale, stems removed, very thinly sliced
Coarse salt and freshly ground pepper

1. Heat oil in a lrg stockpot over med high heat; add onion and garlic. Cook, stirring occasionally until translucent, about 4 min. Add potatoes and chicken stock. Bring to a boil, reduce to a simmer and cook until potatoes are soft about 15 min.
2. Remove soup from heat and puree with an immersion blender. Return to heat; add kale and simmer 5 min.
3. In a med. skillet over med heat, cook chorizo until the fat renders and the sausage turns golden brown, about 3 to 4 min. per side. Remove the sausage, and drain on a paper towel lined plate. Thinly slice sausage crosswise.
4. Serve soup.