Portuguese Kale and Potato Soup

INGREDIENTS

• 4 cups chicken broth
• 3/4 pound kale, stems discarded and the leaves washed well, spun dry, and shredded thin (about 8 cups packed)
• 3/4 pound Spanish chorizo (cured spicy pork sausage, available at Hispanic markets and some specialty food shops), cut into 1/4-inch pieces
• 2 garlic cloves, minced
• 1 1/2 cups finely chopped onions
• 3/4 cup sliced carrots
• 1 pound red potatoes
• 1/4 cup olive oil
• 1 pound russet (baking) potatoes (about 2 large)