Adjust rack to top position and preheat oven to 450 degrees.

Heat a drizzle of oil in a medium pot over medium-high heat. Add chorizo* and half the savory paprika blend; cook, stirring occasionally, until starting to crisp and cooked through, 5-7 minutes.

Transfer to a paper-towel-lined plate and set aside until ready to serve. Wipe out any burnt bits from pot. (You’ll use the chorizo drippings in the pot in Step 3.)

Meanwhile, wash and dry produce.

Mince or grate garlic. Halve, peel, and thinly slice onion. Dice potatoes into ½-inch pieces. Remove and discard any large stems from kale; chop into bite-size pieces. Quarter lemon.

In the same pot used for chorizo and using the chorizo drippings, add a drizzle of oil and heat over medium-high heat. Add onion and garlic and cook, stirring occasionally, until softened, 3-5 minutes.

Add potatoes, kale, stock concentrates, remaining savory paprika blend, and 3 cups water (6 cups for 4 servings). Bring to a boil, then reduce heat to medium low. Simmer soup, covered, until potatoes are tender, 10-15 minutes. Taste and season with salt and pepper if necessary.

While soup cooks, split ciabatta horizontally. Place, cut sides up, on a baking sheet. Spread all over with a drizzle of olive oil and evenly sprinkle with cheese.

Toast on top rack until bread is golden brown and cheese is melted, 5-6 minutes. (TIP: Watch carefully to keep from burning.) Cut into triangles diagonally.

Divide soup between bowls and top with chorizo. Squeeze one lemon wedge over each bowl and serve with toasted ciabatta and remaining lemon wedges on the side.