Portuguese Kale and Potato Soup

1. 1

   In a kettle cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened.

2. 2

   Add the russet potatoes, peeled and cut into 1-inch pieces, the broth, and 4 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender.

3. 3

   While the potatoes are cooking, in a skillet cook the chorizo over moderate heat, stirring, until it is browned lightly and transfer it with a slotted spoon to paper towels to drain.

4. 4

   With the slotted spoon transfer the cooked potatoes to a blender, add about 1 1/2 cups of the cooking liquid and puree the mixture until it is smooth.

5. 5

   Stir the puree into the broth mixture, add the chorizo, the kale, the red potatoes, cut into 1-inch pieces, and salt and pepper to taste, and simmer the soup, covered, for 10 minutes, or until the potatoes are tender.

* Per serving · 4 servings · Values may vary.

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