Smoky Potato and Kale Soup
1 tablespoon extra virgin olive oil
3/4 pound smoked Spanish chorizo, regular chorizo, or smoked sausage
1 yellow onion, chopped
6 cloves garlic, chopped or grated
2 teaspoons smoked paprika
1/4- 1/2 teaspoon cayenne pepper
4 small Yukon gold or Russet potatoes, chopped
6-8 cups low sodium chicken broth or stock
Juice of 1 lemon
Salt and black pepper
4-6 cups Tuscan or curly kale, roughly chopped
1/4 cup whole milk, heavy cream, or canned coconut milk
1/4 cup grated Manchego cheese, cheddar, or parmesan, plus more for serving
Fresh oregano, for serving (optional)
Heat the olive oil in a large pot over medium-high heat. When the oil shimmers, add the chorizo and onions, and brown all over, about 5 to 8 minutes.
Add the garlic, paprika, and cayenne, and cook another 2 minutes.
Stir in the potatoes, toss to coat.
Add the broth / stock and lemon juice, and season with salt and pepper. Simmer over medium heat for 15-20 minutes, until the potatoes are tender.
Remove about 1/2 cup of the potatoes from the soup and either mash or puree them in a blender, then sir them back into the soup along with the kale, milk, and Manchego cheese.
Cook until the kale is wilted, about 10 minutes. Remove from the heat.
Serve the soup topped with fresh oregano, if desired. Enjoy with crusty bread.
Note: If you are vegetarian, you can omit the chorizo sausage and substitute with extra smoked paprika and a dash of cayenne pepper.