Prep time: 15 min
Cook time: 30 min
Difficult: Easy
Yield: 4 servings

Ingredients

2 garlic cloves, minced
1 1/2 cups finely chopped onions
3/4 cup sliced carrots
1/4 cup olive oil
1 pound russet (baking) potatoes (about 2 large)
4 cups chicken broth
3/4 pound Spanish chorizo (cured spicy pork sausage, available at Hispanic markets and some specialty food shops), cut into 1/4-inch pieces
3/4 pound kale, stems discarded and the leaves washed well, spun dry, and shredded thin (about 8 cups packed)
1 pound red potatoes

Directions

In a kettle cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened. Add the russet potatoes, peeled and cut into 1-inch pieces, the broth, and 4 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender.

While the potatoes are cooking, in a skillet cook the chorizo over moderate heat, stirring, until it is browned lightly and transfer it with a slotted spoon to paper towels to drain. With the slotted spoon transfer the cooked potatoes to a blender, add about 1 1/2 cups of the cooking liquid and pur