In a saucepan with boiling water and seasoned with salt, cook the potatoes, onion and two cloves of garlic.
When cooked, mash everything and put it on the stove again.
Add the sliced chorizo, drizzle with olive oil, season with pepper, salt and mix.
Add the green broth and cook for about 10 minutes.
Put the soup in the bowl. Serve with corn bread or rye bread.