Potato Soup With Kale and Chorizo

Ingredients

• 5 tablespoons olive oil, divided
• 1 large onion, chopped
• 8 ounces fully cooked chorizo sausage, casing removed, if necessary
• 2 teaspoons smoked paprika
• 1 1/2 lbs russet potatoes, peeled and cut into 1/4-inch thick slices
• 8 cups low sodium chicken broth
• 1 1/2 lbs kale, stemmed, torn into small pieces (about 16 cups lightly packed)
• 1 loaf rustic-type bread, cut into 1/2-inch cubes

Directions

1. 1

   Heat 3 tablespoons oil in large pot over medium heat. Add onions; cook until translucent, about 8 minutes. Add chorizo and paprika, stir 1 minute. Add potatoes and broth. Increase heat and bring to boil. Add kale; stir until wilted and soup returns to boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally.

2. 2

   Can be made one day ahead. Refrigerate uncovered until cool, then cover and chill. Rewarm before serving.

3. 3

   Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. Add bread cubes and saute until golden, about 10 minutes. Sprinkle croutons with salt and pepper. Can be made 4 hours ahead. Let stand at room temperature.

4. 4

   Divide soup among bowls. Top with croutons and serve.