Fry the chorizo

• Slice the chorizo into small discs.
• Fry the chorizo in a hot pan until the fat renders and the pieces are crisp.
• Remove the chorizo and set aside, keeping the rendered oil in the pan.

Sauté the vegetables

• Put the chopped onion, potatoes and sliced garlic into the pot with the chorizo oil.
• Sauté until softened.

Simmer the soup

• Pour in the chicken stock.
• Simmer until the potatoes are soft.

Blend the broth

• Blend the soup until smooth and thick.
• Season with pepper.

Add chorizo and kale

• Return the chorizo to the pot along with the chopped kale.
• Cook briefly until the kale is tender.
• Serve hot.