Caldo Verde (Potato & Kale Soup) - Naturally Gluten-Free

Ingredients

• about 680 g Potatoes
• 1 bunch Kale
• about 113 g Chorizo (Portuguese)
• 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 dice the potatoes. Thinly slice the kale. Dice the chorizo, onion, and garlic.
2. 2Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. 3Add the diced chorizo and cook for another 3-5 minutes, until slightly browned.
4. 4Add the potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
5. 5Using an immersion blender, partially blend the soup until slightly thickened (or remove a portion of the soup and blend it in a regular blender, then return it to the pot).
6. 6Add the sliced kale and cook for another 5-10 minutes, or until the kale is tender.
7. 7Season with salt and pepper to taste. Serve hot.

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