This soup could not be easier and gets better over time.

Ingredients
1 medium onion, chopped
2-3 cloves garlic, chopped
4 small or 2 large potatoes, chopped
2 boxes low sodium chicken broth
1 head fresh or 1 bag frozen kale, stemmed and chopped if fresh
1 package of chorizo sausage (I try and use chicken, but pork is fine) diced or sliced
1 can large white or red beans, drained and rinsed (optional)
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions
Dice or slice the chorizo and brown on all sides in a frying pan, set aside on paper towels to drain
In a large pot, sauté the onions, salt and pepper in olive oil for 3-5 minutes
Add garlic, sauté for 3 more minutes
Add diced potatoes, and stir so they are coated with oil
Add the chicken broth and bring to simmer
Simmer, covered, for 15-20 minutes, until potatoes are soft
Add kale and cook until wilted, about 5 minutes
Use a hand blender to blend the soup until it’s smooth but not creamy- however you like it
Add the beans and chorizo just to heat through
Serve with a drizzle of olive oil

Advanced tip 1: You might like your soup thicker or thinner, so adjust the chicken broth to your taste.

Advanced tip 2: Swap out the chorizo for other sausages and beans and change the whole dish.