caldo verde

This is such a simple soup.  It came about one day when I decided to take a nap and woke up hangry. I didn't take out any meat, and my refrigerator was rather bare.  What I do always have is potatoes, and I just so happened to buy chorizo and kale -the kale was for decoration, mind you. Ha! 
So! I got to making this soup.  It is so hearty and full of flavor.  
The chorizo is what makes it, but if you have a good hto sausage, it will work too! 

Ingredients: 

• 3 tbsp oil (olive, canola, avocado)

• 1 lb of chorizo, cut into rounds, I like mine thin

• 1 cup diced onion

• 1/2 tsp salt

• 1 tsp tony's cajun seasoning

• 1/2 tsp black pepper

• 2 tbsp minced garlic

• 1/2 tsp ground thyme

• 1/4 cup dried parsley

• 1 tsp red pepper flakes

• 3.5 lbs cubed white potatoes

• 3 32oz containers of chicken broth

• 1-2 bunches of kale, chopped roughly

• 3 bay leaves

Directions: 

• In a large dutch oven heat your oil

• Add the chorizo sausage and start cooking it down

• Add the onion and stir until it softens- about 5 minutes

• Add the potatoes, seasonings and broth and cook on a boil for about 10 minutes

• Take a little over half the kale and some stock out of your pot, blend it up roughly. Please be careful while blending hot liquids.

• Roughly chop the rest of the kale

• Add both batches of kale to the pot and let simmer until the potatoes are tender

• Serve in large soup bowls