One Pot To An Easy Homey Soup

The problem with pots and pans is you have to put them to use ... especially for "Good Home Cooking."
This dish is another WSJ's "Slow Food Fast," and comes from a chef over in the mother country.
The Journal reports Chef Henderson is known for: "cooking that's both understated and immensely influential." And  her "Mediterranean inflicted dishes are firmly rooted in the soil seasons of Britain."
As tested, the chorizo added a smoky spicy intensity to the stock, and flavored the potatoes and cabbage.
Those ingredients make up the base of this dish. In the end, I added a little of mama's special touch, in this case, sofrito, .... to enhance the culinary flavors of the British.

                                                   
                   
Chorizo Soup with Potato and Cabbage

3 Tablespoons olive oil
1 large onion, sliced in half moons
2 garlic cloves, minced
2 Tablespoons sofrito
6 ounces Spanish chorizo, sliced
2 bay leaves
3 Medium Russet potatoes, peeled and cut bite-size piece
1/4 medium green cabbage, cored and sliced
8 cups chicken stock
Sea salt and black to taste

 Heat oil in large heavy pot over medium heat.
Add onions, garlic and sofrito and sauté to soften, about 5 minutes.
Add chorizo and bay leaves to onions and cook about 5 minutes.
Add potatoes and continue cooking another 5 minutes.
Add cabbage, and season with salt and pepper.
Add chicken stock and to cover the vegetables and bring to a boil. Reduce heat to medium and simmer until potatoes are tender but firm