Portuguese Green Soup (Caldo Verde)

After having this potato based kale soup at a local portuguese restaurant, I was able to recreate it with great results. My husband swears it's better than theirs and it remains a favorite in my recipe collection.

• Ready In: 55 mins
• Serves: 6-8
• Yields: 1 cup

Ingredients

• 8  cups water
• 5  large russet potatoes (peeled and quartered)
• 1  medium onion (chopped)
• 3 -4  garlic cloves (diced)
• 1⁄4 lb  stick of good quality portuguese  linguica sausage
• 1  tablespoon coarse salt (or to taste)
• 2 -3  cups kale (cut chiffonnade method-approx. 2-inch length)
• 1⁄4 cup extra virgin olive oil

Directions

1. In a 4 quart stockpot, combine water, potatoes, onion, garlic, and linguica.
2. Cover and bring to a boil over high heat. Reduce heat to medium/low, season with salt and simmer until the potatoes are very tender, 20-30 minutes.
3. Cut heat, remove linguica, cut into small pieces and set aside. Puree contents of the soup to a smooth consistency and return to a boil.
4. Add the prepared kale, linguica pieces and olive oil. Simmer until the kale is bright green and tender, but not mushy, approximately 5 minutes.
5. Serve with crusty bread and salad.