Chop two thirds of your chorizo into cubes and thinly slice the remaining third. Roughly chop your onions and garlic.

Heat a glug of oil in a big pot. Add the cubed chorizo, onions and garlic. Keep stirring until the onions go translucent.

Peel your potatoes and chop them into 2cm cubes.

Add the potatoes and bay leaf to the pan. Stir occasionally so it doesn’t stick to the pot, and let it cook for a few mins.

Add the stock and let it simmer on low heat for 15 mins until the potatoes are fully cooked.

In the meantime, fry the slices of chorizo until they are crispy. Save them for garnish along with the chorizo oil.

Add a couple handfuls of the kale to the pot and blend everything together. If the soup is too thick for your liking, you can add a cup of water.

Add the rest of the kale, along with half of the sliced chorizos. Add salt and pepper to taste.

Serve in your favourite soup bowl and garnish with the crispy chorizo, drizzle of chorizo oil and extra virgin olive oil, alongside some toasted bread slices.