My Creole Potato-Kale Soup

I love our organic produce, meat and dairy delivery. Always thinking of new ways to incorporate all these good things I'm getting on a weekly basis into our diet. Part of the fun, is thinking of new ways to use all these ingredients together.

Dan's Creole Potato-Kale Soup 

1 onion diced
1/2 pound chorizo, bulk not link
1 pound small red potatoes, halved or quartered to same size
1 large bunch kale, rough chopped
4 cloves garlic
1 quart stock (vegetable or chicken)
1/2 cup heavy cream
3 tablespoons butter, room temperature
3 tablespoons flour
Salt to taste
Pepper to taste
Smoked paprika to taste

In a stock pot cook the sausage until fat begins to render. Add onions and garlic and cook down until they start to turn translucent. Add the chopped kale and stock and cook for 20 minutes. Add the potatoes and cook for 15 more minutes until potatoes are tender. Add more stock if necessary. The chorizo will leach off enough spice for this soup. Add salt, pepper and paprika as necessary.

Mash the flour into the softened butter, making a paste. Stir the paste into the soup mixture to thicken it. Add the cream.

Makes 8 servings.