Make this soup! It was so amazingly good. Its not heavy like normal potato soups & has a wonderful smoky flavor. It's worth making the croutons to go with it as they add
a nice texture & are really no work at all.
5 T olive oil, divided
1 large onion, chopped
8-oz fully cooked smoked Spanish chorizo, chopped
2 t smoked paprika
1 1/2 lbs russet potatoes, peeled & cut into 1/4 inch slices
8 c chicken broth
1 1/2 lb kale, stemmed, torn into small pieces
3 c 1/2 inch cubes rustic bread (I used my homemade multi-grain bread)
Heat 3 T oil in a large pot over medium heat. Add onion: cook until translucent, about 8 minutes. Add chorizo & paprika; stir 1 minute. Add potatoes & broth. Increase heat & bring to a boil. Add kale; stir until wilted & soup returns to boil. Reduce heat to low, cover & simmer for 1 hour, stirring occasionally.
Meanwhile, hat 2 T oil in a large skillet over medium heat. Add bread cubes & sauté until golden, about 10 minutes. Sprinkle croutons with salt & pepper. Sprinkle croutons into each bowl of soup.
Serves 4 (I think this actually serves 8, we made a half batch & still have two servings left.)
From Bon Appétit March 2008.