Potato, Kale and Chorizo Soup

This was a Sunday dinner dinner. I'd never heard of putting greens in a soup like this, so I was a little skeptical. It took a second to grow on me, but the satisfying, hearty deliciousness of this soup sort of took me by surprise.

We made this vegan by using vegetable broth and soy sausages. It definitely worked, but I'm thinking it would be a tad bit more flavorful and amazing with the real deal. Finding real Spanish chorizo is a bit of a challenge--most widely available chorizo in the United States is spicy, mushy ground up parts (like lips, lymph nodes and salivary glands, no joke) that come in a plastic casing. (For dishes calling for that kind of chorizo, I quite emphatically recommend using the very tasty soyrizo instead.) Alternatively, Spanish chorizo--called for in this variation of a Bon Appetit recipe--is made from coarsely chopped pork seasoned with paprika, garlic and herbs.

• 3 tablespoons olive oil
  
• 1 large onion, chopped (about 2 cups)
• 8 ounces fully cooked Spanish chorizo or hot Calabrese salami, casing removed if necesary, chopped
• 2 teaspoons smoked paprika
• 1 1/2 pounds russet potatoes, peeled, cut into 1/4-inch-thick slices
• 8 cups low-sodium chicken broth
• 1 1/2 pounds kale, stemmed, torn into small pieces (about 16 cups tightly packed)
• Croutons (home-made or store bought)
• Grated parmesan cheese, optional
  

1. Heat 3 tablespoons oil in a large pot over medium heat. Add onion and cook for about 8 minutes, until translucent.
2. Add chorizo and paprika, stir for 1 minute.
   
3. Add potatoes and broth. Increase heat and bring to a boil.
   
4. Add kale and stir until it has wilted and soup returns to a boil.
5. Reduce heat to low, cover and simmer for about 1 hour, stirring occasionally. (This soup tastes even better when the flavors have had more time to mingle--i.e. the next day.)
6. Divide soup among bowls and serve topped with croutons and finely grated parmesan cheese.