Potato and Kale Soup with Crispy Chorizo

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2 tablespoons olive oil, plus more for drizzling

4 ounces Spanish cured chorizo, diced

1/2 yellow onion, small diced

3 cloves garlic, minced

2 large russet potatoes, peeled and diced into 1/2-inch cubes

4 cups vegetable stock

2 sprigs fresh thyme, leaves picked

1 bay leaf

Kosher salt and freshly ground white pepper

1/4 cup heavy cream

1 small bunch kale, coarse stems removed, leaves chopped

Zest and juice of 1/2 lemon

2 scallions, greens only, thinly sliced

1/4 cup fresh parsley leaves, chopped