This rocks.

POTATO, CABBAGE, AND CHORIZO SOUP
2 Tbs. olive oil
4 large potatoes, cubed
2 onions, quartered
3 cloves garlic, crushed
4 1/2 c. chicken and/or vegetable stock
2 c. shredded cabbage
1/2 c. cooked, sliced chorizo sausage, with cooking juices
salt and freshly ground black pepper to taste
paprika at the table

Heat the olive oil in a stockpot and add the potatoes, onions, and garlic. Saute gently for five minutes, stirring constantly. Add the stock and bring to a boil. Reduce heat and cover. Simmer about 20 minutes, until the potatoes are tender.
In two batches, whirl the soup in a food processor for one minute each. Return to the stockpot.
Add cabbage and chorizo. Cook until the cabbage is soft. Season to taste.
Ladle into bowls and sprinkle lightly with paprika.