This recipe is a variation on the recipe I’ve made many times before and the one from Rick Stein’s Long Weekends. Instead of kale I went for spinach, as it was what I had available. You should use a floury variety of potato for the best effect. If you don’t want your soup to be spicy, don’t include the smoked paprika or chilli flakes. Makes enough for two and is great for lunches.
Finely chop your onion and crush your garlic, then add to a large pan on a medium heat. Soften for a minute whilst you chop the chorizo (I did mine into quarter circles, you can keep yours full slices, if you want). Cook for about 6-7 minutes until the onion and garlic are soft.
Peel and cut your potatoes into cubes (no bigger than about 3cm³). Add these into the softened onion mix and fry for a minute or so to get the potatoes fully coated in the juices and then add in your stock (preferably just off the boil) and then boil until the potatoes are cooked, which should be about 8-10 minutes. Remove from the heat.
Using a potato masher, break the potato up into the soup (it should be pretty easy to pulverise as they’re floury and cooked). Bring the pot back to the boil and then add the spinach. Cook until it’s wilted (literally a minute or so) and then serve immediately.