Spicy Potato & Kale Soup

1/4 cup halved and sliced chorizo sausage (see Note)
1 teaspoon extra-virgin olive oil
1 small onion, chopped
1 14-ounce can reduced-sodium chicken broth
1/3 cup water
1 small russet potato, peeled and sliced
2 cloves garlic, peeled and halved
4 cups kale, ribs removed, thinly sliced (Collard Greens or Mustard Greens could also be used)
1/8 teaspoon freshly ground pepper, or to taste

Heat a large saucepan over medium heat. Add chorizo and cook, stirring, until browned, about 2 minutes. Transfer the chorizo to a paper towel-lined plate; wipe out the pot.

Heat oil in the pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add broth, water, potato and garlic; increase the heat to high and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, until the potato is tender, 6 to 9 minutes.

Lightly mash the potato with a wooden spoon. Add kale, a handful at a time, waiting until it has wilted before adding more. Adjust heat to maintain a simmer and cook, stirring occasionally, until the kale is tender, about 5 minutes. Add the reserved chorizo, season with pepper and salt, and serve.

Note: Chorizo is a spicy pork sausage seasoned with paprika and chili. Chorizo can be found in the deli section of most large supermarkets.

Courtesy of EatingWell.com