Cream of Potato with Chorizo and Kale Soup

Ingredients

• 1  broccoli stalk peeled chopped
• 2 cups chicken broth 
• 0.5 cup chorizo sausage chopped
• 2 cloves garlic chopped
• 4 servings salt and ground pepper black to taste
• 0.3 cup heavy whipping cream 
• 1 cup kale finely chopped
• 0.3 cup cup heavy whipping cream light
• 0.5 cup mushrooms sliced
• 1  onion chopped
• 3  potatoes peeled chopped
• 1 tablespoon vegetable oil or as needed
• 1 cup water 

Equipment

• frying pan
• sauce pan
• potato masher

Directions

1. Bring chicken broth and water to a boil in a saucepan; cook potatoes in the boiling broth mixture until soft, 15 to 20 minutes. Mash or blend potatoes into the broth using a potato masher or fork.
2. Heat vegetable oil in a skillet over medium heat; cook and stir onion, mushrooms, and broccoli stalk until softened, 5 to 10 minutes.
3. Add chorizo to onion mixture and cook over low heat until chorizo is heated through, about 5 minutes; stir in garlic.
4. Stir onion-chorizo mixture into potato mixture; bring to a simmer.
5. Add kale, about 1/4 cup at a time, to mixture, cooking until kale wilts before adding more. Season soup with salt and pepper.
6. Reduce heat to low and stir heavy whipping cream and light cream into soup; cook until heated through, about 1 minute.