Portuguese Caldo Verde Soup

# What You'll Need:

01 - 1.3 lbs potatoes, peeled and diced

02 - 1 large onion, finely chopped

03 - 2 cloves garlic, minced

04 - 4 oz kale, thinly sliced

05 - 5 oz chorizo sausage, thinly sliced

06 - 5 cups chicken or vegetable broth

07 - 2 tbsp olive oil

08 - Salt, to taste

09 - Black pepper, to taste

01 - Heat 1 tablespoon of olive oil in a large pot over medium heat. Add onion and garlic and cook until translucent, about 4 minutes.

02 - Add diced potatoes and chorizo. Stir occasionally and cook for 3 minutes to meld flavors.

03 - Pour in broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until potatoes are tender.

04 - Use a slotted spoon to remove chorizo slices from the pot and set aside.

05 - Blend soup with an immersion blender until smooth and creamy, or carefully blend in batches using a standard blender.

06 - Return chorizo to the pot, add kale, and simmer for 5 to 7 minutes until the greens are wilted and tender.

07 - Stir in remaining olive oil, season with salt and pepper to taste, and serve warm.

01 -

It comes together in under an hour and tastes like you spent all day on it.
The chorizo releases its oils into the broth, creating a depth that makes everything else taste better.
One pot, minimal cleanup, maximum comfort in a bowl.

02 -

Don't skip removing the chorizo before blending, otherwise you'll have a soup that's just paste, and the chorizo flavor gets lost.
Add the kale at the very end, thick kale needs only minutes to soften, cook it too long and it turns dark and bitter.

03 -

If you can't find Portuguese chouriço, Spanish chorizo works, but taste it first to make sure it's the good kind with real paprika.
An immersion blender saves you from the chaos of transferring hot soup to a blender in batches, worth every penny for the safety alone.