SOUPS - PORTUGUESE POTATO, GREEN AND SAUSAGE SOUP

Serves 6

2 tablespoons extra-virgin olive oil, plus extra for drizzling over individual bowls

1 large onion, chopped medium

4 medium cloves garlic, minced

6 cups homemade chicken stock or canned low-sodium chicken broth

1 pound red potatoes (about 4 medium), peeled and cut into 1-inch pieces

Salt

8 ounces chorizo or smoked kielbasa sausage, halved lengthwise and cut crosswise into 1/4 –inch pieces

1 sprig fresh savory or oregano

6 ounces kale, stems removed and leaves cut crosswise into ¼-inch strips (about 4 ½ packed cups)

Ground black pepper

Heat the oil in a large stockpot or Dutch oven over medium heat until shimmering.  Add the onion and cook, stirring frequently, until softened, about 5 minutes.  Add the garlic and sauté until fragrant, about 30 seconds.

Add 3 cups stock, the potatoes, and ½ teaspoon salt.  Increase the heat to medium-high and bring to a boil.  Reduce the heat and simmer until the potatoes are tender, about 15 minutes.  Remove the pot from the heat and mash the potatoes in the liquid with a potato masher until no large chunks remain and the potatoes thicken the soup slightly.

Return the pot to medium-high heat.  Add the remaining 3 cups stock, sausage, and savory and bring to a boil.  Reduce the heat to medium-low, cover, and simmer to blend the flavors, about 15 minutes.

Remove and discard the savory.  Stir in the kale and simmer until just tender, about 5 minutes.  Adjust the seasonings with salt and pepper to taste.  Serve immediately, drizzling each portion with olive oil, if desired.

MY NOTE:  (1) I use 4 cups of cubed potatoes because I like a thicker soup (2) when I use smoked kielbasa sausage, I add the sausage slices at the last 5 minutes of cooking time.   

From Soups & Stews by The Editors of Cook’s Illustrated Magazine.