Tuscan Kale Soup with Chorizo

• 1 large onion, finely chopped
• 3 tablespoons olive oil
• 1 1/2 lb boiling potatoes
• 8 cups water
• 1/2 lb Spanish chorizo (spicy cured pork sausage), cut into 1/2-inch pieces
• 3/4 lb lacinato or regular kale, center ribs discarded and leaves cut crosswise into thin slices

1. Cook onion in oil in a 5-quart pot over moderate heat, stirring occasionally, until pale golden.
2. Meanwhile, peel potatoes and cut crosswise into thin slices.
3. Add to onion and cook, stirring occasionally, 4 minutes.
4. Add water and salt to taste and simmer until potatoes are very tender, about 15 minutes.
5. Cook chorizo in a large nonstick skillet over moderately high heat, stirring occasionally, until browned, about 5 minutes.
6. Transfer to paper towels to drain.
7. Coarsely mash potatoes in pot with a potato masher (do not drain).
8. Stir in chorizo and simmer 5 minutes.
9. Stir in kale and simmer until just tender, 3 to 5 minutes.
10. Season with salt.

onion, olive oil, boiling potatoes, water, spanish chorizo, lacinato

Taken from www.epicurious.com/recipes/food/views/tuscan-kale-soup-with-chorizo-104542 (may not work)