Meats

From The Best Recipe Soups and Stews, by the editors of Cook’s Illustrated Magazine
Serves 6

2 Tbsp. extra-virgin olive oil, plus extra for drizzling over individual bowls
1 large onion, chopped medium
4 medium cloves garlic, minced
6 c. chicken broth
1 lb. (about 4 medium) red potatoes, peeled and cut into 1-inch pieces
8 oz. chorizo or smoked kielbasa sausage (I prefer the kielbasa), halved lengthwise and cut crosswise into 1/4-inch pieces
1 spring fresh savory or oregano (1 used 1 tsp. dried)
6 oz. kale, stems removed and laves cut crosswise into 1/4-inch strips (about 4 1/2 packed cups)
ground black pepper

1. Heat the oil in a large stockpot or Dutch oven over medium heat until shimmering.  Add the onion and cook, stirring frequently, until softened, about 5 minutes.  Add the garlic and sauté until fragrant, about 30 seconds.
2. Add 3 cups stock, the potatoes, and 1/2 tsp. salt.  Increase the heat and simmer until the potatoes are tender, about 15 minutes.  Remove the pot from the heat and mash the potatoes in the liquid with a potato masher until no large chunks remain and the potatoes thicken the soup slightly.
3. Return the pot to medium-high heat.  Add the remaining 3 cups stock, sausage, and savory and bring to a boil.  Reduce the heat to medium-low, cover, and simmer to blend the flavors, about 15 minutes.
4. Remove and discard the savory.  Stir in the kale and simmer until just tender, about 5 minutes.  Adjust the seasonings with salt and pepper to taste.  Serve immediately, drizzling each portion with olive oil, if desired.