In a kettle cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened. Add the russet potatoes, peeled and cut into 1-inch pieces, the broth, and 4 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender. While the potatoes are cooking, in a skillet cook the chorizo over moderate heat, stirring, until it is browned lightly and transfer it with a slotted spoon to paper towels to drain. With the slotted spoon transfer the cooked potatoes to a blender, add about 1 1/2 cups of the cooking liquid and purée the mixture until it is smooth. Stir the purée into the broth mixture, add the chorizo, the kale, the red potatoes, cut into 1-inch pieces, and salt and pepper to taste, and simmer the soup, covered, for 10 minutes, or until the potatoes are tender. Makes about 10 cups, serving 8 to 10. Gourmet January 1990
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|Serving Size: 1 Serving (3065g)|
|Recipe Makes: 1|
|Calories from Fat: 1329 (49%)|
|Amt Per Serving||% DV|
|Total Fat 147.7g||197 %|
|Saturated Fat 50.9g||255 %|
|Monounsaturated Fat 71.9g|
|Polyunsanturated Fat 14.9g|
|Cholesterol 295.7mg||91 %|
|Sodium 8200.7mg||283 %|
|Potassium 8013.7mg||211 %|
|Total Carbohydrate 236.7g||70 %|
|Dietary Fiber 29.8g||119 %|
|Sugars, other 206.9g|
|Protein 119.9g||171 %|
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Calories per serving: 2706
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