Frankfurter and kale soup

This is a soup, that every person my age knows very well in Hungary, from the school canteen. A love it or hate it type of food, and I definitely fall into the first category. I love the taste, it's so easy and quick to make, and funnily it's the type soup that goes well with every type of weather, be it warm or cold outside.

The ingredients:

• A smaller kale (around 400g)
• 1 medium onion
• 2 big or 4 medium potatoes
• cornflower
• 200g frankfurters (I usually buy the smoked poultry ones from the Polish deli shop for extra taste)
• 1 bunch of parsley, or chives
• 150 ml soured cream or creme fraiche
• 1 tsp hot Hungarian Paprika paste, which can be bought in Hungarian deli's, or a small spoon of Hungarian paprika powder, (make sure it's Hungarian, as the Spanish equivalents that you can buy at any shop taste completely different
• 2l vegetable stock 

Preparation:

• Prepare the vegetables: peel the potatos and cut them into small cubes, chop the onion, and slice the kale
• Saute the onions on a bit of olive or sunflower oil. When it looks glassy, add the peeled potatos, give it a stir and add tas much stock so that it would cover the potatoes
• Add the kale slices, and add the rest of the stock, just as much that would cover both vegetables, season with salt and pepper (I have used my favourite garlic and herb salt), cook until the potatoes are soft. 
• Place the creme into a lager bowl, and spoon a bit of hot soup on top of it, add a bit of paprika paste and  stir until it becomes a liquid eventually adding more soup to the mixture.
• Stir the mixture into the soup, add the sliced frankfurters, and cook until they are ready, which means, your soup is ready.

Serve with a bit of parsley on top. As it has potatoes I just eat it on it's own, but some might like to accompany it with a bit of white bread and beer.