Creamy Kale Soup

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

The Portuguese call it "caldo verde"; it must include potatoes, kale, and onions, with the finishing touch being thinly sliced smoked garlic sausage.

Peel, wash, and dice the potatoes into small cubes. Peel, wash, and chop the onion and garlic. Slice the sausage into thin rounds. Separate the kale leaves, removing the thick stems. Clean and wash the leaves. Roll the leaves into cylinders and slice them into thin strips.
Heat 3 tablespoons of oil in a large pot and sauté the onion and garlic for about 3 minutes. Add the potatoes and continue to sauté for another 2 to 3 minutes, stirring constantly. Pour in water, reduce the heat, and cover the pot. Let the soup simmer gently for 20 minutes.
Meanwhile, in a pan over low heat, fry the sausage rounds for about 10 minutes. Drain any excess fat.
After 20 minutes, remove the pot from the heat and mash the cooked potatoes. Season the soup with salt and pepper to taste, then stir in the fried sausage. Return the pot to medium heat, cover, and cook for 5 minutes.
Add the kale and cook uncovered for another 5 minutes. Stir in the last tablespoon of oil, taste, and adjust the seasoning if needed. Serve the soup in deep bowls and enjoy.