Caldo Verde (Potato and Kale Soup)

Ingredients

• about 910 g Potatoes (peeled and diced)
• 1 bunch Kale (thinly sliced)
• about 225 g Chorizo (Portuguese, sliced)
• 1 medium Onion (chopped)
• 3 cloves Garlic (minced)
• 6 cups Chicken or Vegetable Broth
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. 2Add potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are very tender, about 15-20 minutes.
3. 3Use an immersion blender to puree about half of the soup until smooth. Alternatively, carefully transfer half of the soup to a regular blender, blend until smooth, and return to the pot.
4. 4Add chorizo and kale to the pot. Simmer until kale is tender, about 5-7 minutes.
5. 5Season with salt and pepper to taste. Serve hot.

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