Potato, Cabbage, and Chorizo Soup

Found this in the Wall Street Journal. I modified it just a bit and I like it. Short prep and cook time.

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion, halved and thinly sliced
• 2 large garlic cloves, minced
• 6 or 7 ounces Spanish chorizo, sliced 1/4-inch thick
• 2 bay leaves
• 2 pounds (Yukon) Gold potatoes, peeled and cut into bite-size pieces
• 1/2 medium green cabbage, cored, halved (so two quarters) and thinly sliced
• Salt and pepper
• 8 cups water
• 2-3 teaspoons Better than Bouillon Roasted Chicken or Low Sodium Chicken base

Directions

1. Heat oil in a medium pot over medium heat. Add chorizo and cook till lightly browned about 5 minutes.  Add onions, garlic and bay leaves and sweat until softened and chorizo colors the onions, about 7 minutes. 
2. Add potatoes and sauté until beginning to soften on the outside, about 5 minutes. Add cabbage and season with salt and pepper.
3. Pour in enough water to just cover vegetables. Add the bouillon base, stir, and increase heat to high. Once stock comes to a boil, reduce heat to medium-high and simmer until potatoes are fork-tender but not mushy, about 20 minutes. Season with salt and pepper to taste.