Potato Soup with Kale and Chorizo

5 T olive oil, divided

1 large onion, chopped

8-oz fully cooked smoked Spanish chorizo, chopped

2 t smoked paprika

1 1/2 lbs russet potatoes, peeled & cut into 1/4 inch slices

8 c chicken broth

1 1/2 lb kale, stemmed, torn into small pieces

3 c 1/2 inch cubes rustic bread (I used my homemade multi-grain bread)

Heat 3 T oil in a large pot over medium heat. Add onion: cook until translucent, about 8 minutes. Add chorizo & paprika; stir 1 minute. Add potatoes & broth. Increase heat & bring to a boil. Add kale; stir until wilted & soup returns to boil. Reduce heat to low, cover & simmer for 1 hour, stirring occasionally.

Meanwhile, hat 2 T oil in a large skillet over medium heat. Add bread cubes & sauté until golden, about 10 minutes. Sprinkle croutons with salt & pepper. Sprinkle croutons into each bowl of soup.

Serves 4 (I think this actually serves 8, we made a half batch & still have two servings left.)

From Bon Appétit March 2008.