Kale Chorizo Soup

There's something about a warm pot of soup simmering away on the stove to counteract the winter blues. Particularly in colder areas like the Pacific Northwest, a steamy bowl of soup with some crusty bread can be just what the doctor ordered. Personally, I love soups that have lots of broth and green veggies, such as this kale and chorizo soup. Normally kale is a bit too stiff and leafy for my taste, but cooked up in this soup it's both tender and delicious.

Ingredients:

8 ounces Spanish chorizo, thinly sliced crosswise

1 Tablespoon olive oil

1 large onion, chopped

2 large garlic cloves, minced

1/2 teaspoon red chile flakes

1/2 teaspoon pepper

7 cups reduced-sodium chicken broth

3/4 pound russet potato (about 1 large potato), peeled and chopped

12 ounces Red Russian or other kale, stems removed and leaves cut into slender ribbons

Kosher salt (optional)

Directions:

1. Cook chorizo in oil in a pot over medium-high heat, stirring often, until browned, about 5 minutes. Transfer to a paper towel with a slotted spoon.

2. Add onion to fat in pot and sauté until softened, 3 to 5 minutes. Stir in garlic, chile flakes, and pepper; cook about 1 minute. Add broth and potato; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 10 minutes.

3. Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3 to 5 minutes. Season with salt.