Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 3 cloves garlic, minced
  • 8 cups chicken broth or vegetable broth (2 liters)
  • 1 ½ pounds Yukon Gold potatoes, peeled and cubed (680g)
  • 1 teaspoon salt (5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • 4 ounces linguiça or chorizo sausage, sliced thinly (113g)
  • 1 bunch (about 8 ounces) kale, stemmed and very thinly sliced (chiffonade) (225g)
  • Olive oil, for drizzling (optional)
  • Crusty bread, for serving (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
  2. Add chicken broth, potatoes, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer until potatoes are very tender, about 20 minutes.
  3. Use an immersion blender to partially blend the soup until slightly thickened and creamy. Leave some potato chunks for texture. If you don't have an immersion blender, carefully transfer some of the soup to a regular blender, blend, and return to the pot.
  4. Add the sliced chorizo or linguiça to the soup and simmer for 5 minutes.
  5. Stir in the thinly sliced kale and cook until wilted and tender-crisp, about 3-5 minutes.
  6. Ladle the soup into bowls. Drizzle with a little olive oil and serve hot with crusty bread.