Cream of Potato with Chorizo and Kale Soup Recipe

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.

Heat vegetable oil in a skillet over medium heat; cook and stir onion mushrooms and broccoli stalk until softened 5 to 10 minutes. Add chorizo to onion mixture and cook over low heat until chorizo is heated through about 5 minutes; stir in garlic.

Stir onion-chorizo mixture into potato mixture; bring to a simmer. Add kale about 1/4 cup at a time to mixture cooking until kale wilts before adding more. Season soup with salt and pepper.

Reduce heat to low and stir heavy whipping cream and light cream into soup; cook until heated through about 1 minute.