Step 1

In a large sauce pot, heat the olive oil over medium-high heat.

Step 2

When hot, add the chorizo and the onions. Season with the salt and pepper, and cook until the sausage releases its fat and onions begin to soften, 3 to 5 minutes.

Step 3

Add the garlic, potatoes and chicken stock. Bring to a simmer and cook for 5 minutes.

Step 4

Add the parsley, kale bay leaves, thyme and red pepper to the sauce pot and continue to cook until the potatoes and kale are tender and the broth is flavorful, 20 to 25 minutes.

Step 5

Remove from heat and add the mint.

Step 6

Serve the soup in large bowls with crusty bread.