Ingredients

• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 onion, chopped
• Kosher salt
• 3 fully cooked chorizo sausages (about 8 ounces), sliced 1/2 inch thick
• 3 cloves garlic, minced
• 3 russet potatoes, peeled and cut into 1-inch chunks
• Freshly ground pepper
• 4 cups low-sodium chicken broth
• 2 bay leaves
• 1 teaspoon smoked Spanish paprika
• 1 small bunch Swiss chard, stems removed, leaves chopped (about 6 cups)
• Chopped fresh parsley, for topping
• Toasted crusty bread, for serving

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
2. Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.
3. Photograph by Justin Walker