Roughly slice <quantity>5</quantity> garlic cloves

Trim, peel, and roughly chop <quantity>2</quantity> onions

Trim, peel, and medium dice <quantity>1</quantity> potato. Place it in a recipient with water to prevent browning

Slice <quantity>150<unit>g</unit></quantity> of chorizo

Add <quantity>¼<unit>cup</unit></quantity> of extra virgin olive oil to a pan over medium heat, and warm it up

Add the sliced chorizo and fry until slightly crispy and golden brown

Add the sliced garlic and cook until golden brown

Add the chopped onions and cook until they start to soften

Add <quantity>1½<unit>tsp</unit></quantity> of sweet paprika and stir

Add the drained potatoes and <quantity>1<unit>L</unit></quantity> of chicken broth. Stir it and let it simmer for 30m until it reduces by ½

Fill a pan with water and bring it to a boil

Pick the leaves out of <quantity>1<unit>bunch</unit></quantity> of green kale

Prepare an ice bath

Add salt to taste to the boiling water

Boil the kale leaves for 1m until light green, and transfer them immediately to the ice bath

Squeeze the leaves to remove all excess water and place them in another container

Transfer the reduced vegetables and chorizo soup to the cup of a blender

Blend on maximum speed until smooth

Add the blanched kale and <quantity>1<unit>cup</unit></quantity> of heavy cream

Blend on maximum speed until homogenous and creamy

Transfer the mixture to a pan over medium heat. Add more chicken stock until you obtain the desired texture

Adjust seasoning with salt and texture with more chicken stock if it still is too thick. Mix and cook until it starts to boil. Turn off the heat

Plate the soup into individual bowls

Drizzle some extra virgin olive oil and garnish with watercress to taste

Serve it with toasted slices of focaccia. The green soup with chorizo is ready

Dip the bread into the soup and enjoy!