Prepare the vegetables: Peel the potatoes, then cut them into 3 cm pieces; finely chop the onion and garlic; wash and spin dry the kale's leaves, then shred them (as thin as possible). Cut half of the chorizo into small dices and slice the other half into thin rounds. Set them aside.
Heat the oil in a saucepan over medium heat. Sauté the onion and garlic until softened, about 4 min. Add the chorizo dices and the potato pieces, then cook 5 min, with occasional stirring. Add a little salt and pepper. Add the warm
broth and water then cook until the potatoes are tender, about 15 min.
Purée the soup in a blender. Return the soup into the saucepan and warm it up. Add the kale, then simmer, uncovered, 3 to 5 min. Adjust the seasoning. Ladle the soup into bowls, garnishing with the chorizo rounds, then serve.
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.
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