-
Heat olive oil in a pot and add chopped onion to sauté until translucent.
-
Add chopped garlic to sauté briefly 30 seconds.
-
Add broth or water to the pot with potato and whole chourico sausage. Simmer until potato is tender--approximately 20 minutes.
-
While soup simmers wash kale. Remove stems and roll leaves into long bundles. Cut into thin strips.
-
Remove chourico and place on cutting board to cool. Once it is possible to handle or using a fork/tongs cut the chourico into slices.
-
Use a hand blender to puree some or all of the potato and onion in the soup pot. This creates a thicker texture.
-
Bring soup up to a simmer and add kale to cook briefly (2-3 minutes) until bright green.
-
Add back sliced chourico and serve.