Made this soup for dinner today. It was delicious. I made a couple changes that I indicate below.
2 tablespoons olive oil
1 pound fresh chorizo (I used fresh kielbasa removed from its casing - Italian sausage would be good too)
4 Yukon Gold potatoes, cubed
1 medium onion, finely chopped
4 cloves garlic, minced
8 cups chicken broth (I also added 2 cups of water)
1 pound kale, stems removed, leaves torn into 1-inch pieces
1/2 cup grated Parmesan
Kosher salt and black pepper
Heat the olive oil in a large stockpot over medium heat. Brown the chorizo in the oil, 5 to 7 minutes. Add the potatoes, onions, garlic and chicken broth.
Simmer until the potatoes are fork tender, 20 to 25 minutes. Reduce the heat to low, add the kale, and cover. Cook until the kale wilts, 7 to 10 minutes.
Uncover, add the Parmesan, and heat through for about 5 more minutes. Season to taste with salt and pepper.
Recipe courtesy: Trisha Yearwood