Use a medium-sized saucepan to heat oil over medium-high heat.
Once the oil is ready, add both garlic and onion.
Cook until the onions are, then add salt.
Add potatoes and mix to combine.
Pour 2 cups of water into the pan.
Cover the pan with a lid and bring to a boil.
Adjust heat to medium-low and simmer until the potatoes are cooked.
Remove the saucepan from the heat and use an immersion hand blender to puree the potatoes into a smooth soup.
Place the pan back into the heat and adjust it into medium heat.
Add a bit of salt, then add kale and 2 more cups of water.
Mix, then cover the saucepan with a lid and bring to a slow boil.
Adjust heat to medium-low and continue simmering until the kale is cooked. (Don't forget to taste and adjust the seasoning.)
Take the saucepan off the heat and transfer the soup into bowls.
Top with slices of chorizo and serve.