In a 4 quart saucepan over medium heat, boil potatoes and onions in stock. Add cracked pepper and thyme, reduce heat to low, and cook potatoes for 15-20 minutes. Remove ¼ of the potatoes from stock and set aside in a bowl to cool. Mash cooled potatoes and then return to stock. In a separate skillet, sauté chorizo in olive oil for 2 minutes, add kale, and cook for another 2 minutes, stirring occasionally. Add chorizo and kale mixture into soup and serve immediately. |
