This soup is one of my favorites for fall. So many layers of flavor, filling but not heavy.

Ingredients

1/4 cup extra-virgin olive oil, divided

1/2 pound chorizo or spicy Italian sausage, cut into 1/2-inch pieces

1 medium onion, chopped

3 garlic cloves, minced

1 pound Idaho potatoes, peeled and cut into 1-inch pieces

6 cups water

1 pound kale, stems and center ribs discarded and leaves very thinly sliced

Directions

Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion and garlic with salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.

Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes.