Hendrix Kale and Potato Soup

Description
Always check the ingredients to make sure the product is vegan.

Ingredients

 * 2 garlic cloves, minced
 * 1½ cups chopped onions
 * ¾ cup sliced carrots
 * ¼ cup olive oil
 * 2 large russet potatoes
 * 4 cups un-chicken or vegetable broth
 * package of soy chorizo
 * 8 cups packed kales, shredded thin
 * 1 lb red potatoes

Directions

 * 1) In a large pot, saute the garlic, onions and carrot in the oil over moderately low heat, until vegetables are softened.
 * 2) Add the russet potatoes, peeled and cut into 1 inch pieces, the broth and 4 cups water.
 * 3) Bring the liquid to boil and simmer the mixture, covered, for 10 - 15 minutes, or until the potatoes are tender.
 * 4) While the potatoes are cooking, cook the chorizo in some oil over moderate heat until browned (it will probably completely fall apart, but that is ok).
 * 5) When browned, transfer to a paper towel to drain.
 * 6) With a slotted spoon, transfer the potatoes to a processor, add 1½ cups cooking liquid and puree until smooth.
 * 7) Stir the purée into the broth mixture, add the chorizo, the kale and the red potatoes, cut into 1 inch pieces, and salt and pepper to taste.
 * 8) Simmer covered for 10 minutes, or until the potatoes are tender.