Kale Potato Soup

My half Portuguese boyfriend's preferred use of kale is kale potato soup. I wish I had chorizo to make it properly Portuguese, but I skipped that ingredient this time. Here's the recipe as it should be.

I used my own vegetable broth and halved the recipe. He informed me kale should be sauteed a bit in butter or oil before being added, especially since it is no longer the tender, early season kale. This soup is a comfort food that would be fitting in mid-winter, except you don't have such delicious kale then!

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 potatoes
4 cups chicken broth
3/4 pound Spanish chorizo
3/4 pound kale, stems discarded and the leaves washed well, spun dry, and shredded thin (about 8 cups packed)
1 pound red potatoes

In a soup pot, cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened. 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.

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. With the slotted spoon transfer the cooked potatoes to a blender, add about 1 1/2 cups of the cooking liquid and purée the mixture until it is smooth.

Stir the purée 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.