Adapted from Emeril's Kale and Chorizo Soup
I added many more potatoes and much less kale than the original recipe. I like soft but hearty potatoes in my soup, and lots of them. I thought more kale than what I used made the soup too bitter and took away from the great flavor of the broth.
2 T olive oil
1 pound chorizo sliced in 1/2 inch slices, if I make this again I will use fresh chorizo
1 large onion chopped
4 large cloves garlic chopped
5 large white potatoes peeled and cute in bite sized pieces
3 quarts chicken stock
2 cups chopped kale, stemmed,
2 bay leaves
1 tsp fresh thyme
1 tsp crushed red pepper flakes
salt/pepper to taste
parmesan for topping
In a large stock pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Saute the mixture for 2 minutes. Add the garlic and potatoes and cook for 2 minutes, stirring occasionally. Add the stock and kale and bring the liquid up to a boil. Stir in the bay leaves, thyme and crushed red pepper. Season with salt and pepper. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat.