Traditional Portuguese Caldo Verde

1.Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.

2.Stir in the minced garlic and cook for 1 minute until fragrant.

3.Add the sliced potatoes to the pot, season with salt and pepper, and toss to coat in the oil and aromatics.

4.Pour in the chicken or vegetable broth and add the bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes, until the potatoes are very tender.

5.Remove the bay leaf. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. (Alternatively, transfer in batches to a blender, then return to the pot.)

6.Add the sliced chorizo and simmer for 5 minutes to infuse the soup with flavor.

7.Stir in the finely shredded kale and cook for another 5-7 minutes, until the kale is wilted and tender but still vibrant green.

8.Taste and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls and drizzle with a little extra olive oil if desired.

9.Serve hot with slices of crusty bread on the side.