1/4 C Olive Oil
12 oz Spanish style chorizo sausage, cut into 1/2 inch pieces
1 onion, chopped fine
4 cloves garlic, minced
Salt and pepper
1/4 tsp red pepper flakes
2 lbs Yukon gold potatoes, peeled and cut into 3/4 inch pieces
4 C Chicken broth
4 C water
1/2 lb Kale (or Collard greens), stemmed and cut into 1 inch pieces
2 tsp white vinegar
1. Heat 1 Tbsp olive oil in dutch oven over medium-high heat until simmering. Add chorizo and cook, stirring occasionally, until lightly browned, 4-5 minutes. Transfer chorizo to a bowl and set aside. reduce heat to medium and add onions, garlic, 1 1/4 tsp salt and red pepper flakes, season with pepper to taste. Cook stirring frequently until onion is translucent, 2-3 minutes. Add potatoes, broth and water; increase heat to high and bring to a boil. Reduce heat to Medium-low and simmer uncovered, until potatoes are barely tender, 6-8 minutes.
2. Transfer 3/4 C of solids and 3/4 C of broth to blender jar. Add Kale to pot and simmer 10 minutes. Stir in Chorizo and continue to simmer until greens are tender, 8-10 minutes longer.
3. Add remaining 3 Tbsp olive oil to soup in the blender jar and process until very smooth and homogeneous, about 1 minute. Remove soup from heat and add pureed soup and vinegar into soup. Season with salt and pepper to taste. Serve hot with bread sticks.
Soup can be refrigerated for up to 2 days.