Portuguese Kale and Potato Soup

• 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

1. In a kettle cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened.
2. 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.
3. 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.
4. With the slotted spoon transfer the cooked potatoes to a blender, add about 1 1/2 cups of the cooking liquid and puree the mixture until it is smooth.
5. Stir the puree into the broth mixture, add the chorizo, the kale, the red potatoes, cut into 1-inch pieces, and salt and pepper to taste, and simmer the soup, covered, for 10 minutes, or until the potatoes are tender.

garlic, onions, carrots, olive oil, russet, chicken broth, pork sausage, well, red potatoes

Taken from www.epicurious.com/recipes/food/views/portuguese-kale-and-potato-soup-10261 (may not work)