Potato Soup with Kale and Chorizo

I didn't make the homemade croutons, but that would add a nice touch, I think.

Bon Appetit, March 2008

6 Servings

5 tbsp olive oil, divided
1 large onion, chopped, about 2 c.
8 oz. fully cooked smoked Spanish chorizo or hot Calabrese salami, casing removed if necessary, chopped
2 tsp smoked paprika (I couldn't find it, used regular paprika)
1 1/2 lbs. russet potatoes, peeled, cut into 1/4 inch thick slices
8 c. low-salt chicken broth
1 1/2 lbs. kale, stemmed, torn into small pieces (about 16 cups lightly packed)
3 c. 1/2 inch cubes rustic bread

Heat 3 tbsp oil in large pot over medium heat. Add onion; cook until translucent, about 8 mins. Add chorizo and paprika; stir 1 min. Add potatoes and broth . Increase heat and bring to boil. Add kale; stir until wilted and soup returns to boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Rewarm before serving)
Meanwhile, heat 2 tbsp oil in large skillet over medium heat. Add bread cubes and saute until golden, about 10 mins. Sprinkle croutons with salt and pepper. (Can be made 4 hours ahead. Let stand at room temperature)
Divide soup among bowls, . Top with croutons and serve.