Caldo Verde (Potato and Kale Soup)

Ingredients

• about 680 g Potatoes
• 1 bunch Kale
• about 113 g Chorizo
• 1 medium Onion
• 2 cloves Garlic
• 2 tbsp Olive Oil
• 6 cups Chicken Broth
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

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

Instructions

1. 1Peel and cube the potatoes. Chop the onion and garlic.
2. 2In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until softened.
3. 3Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until potatoes are very tender.
4. 4Using an immersion blender, blend the soup until smooth. Alternatively, you can use a regular blender, but be careful when blending hot liquids.
5. 5Thinly slice the chorizo. Add the chorizo and chopped kale to the soup.
6. 6Simmer for 10-15 minutes, or until the kale is tender.
7. 7Season with salt and pepper to taste. Serve hot.

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