Portuguese-Inspired Potato and Kale Soup with Sausage

Here is another great fall soup for your recipe box. With potatoes and fresh kale (or chard or collards) from the Market and some flavorful chorizo from Old Major, this brothy hearty soup paired with some good rustic bread is perfect fall supper fare

Portuguese-Inspired Potato and Kale Soup with Sausage

Recipe by Liz Mervosh at Food & Wine

Ingredients

1 tablespoon extra-virgin olive oil
1 pound dry-cured linguiça sausage or Spanish chorizo, sliced into 1/4-inch-thick half-moons (about 1 1/3 cups)
1 small (7 ounce) yellow onion, chopped (1 1/2 cups)
4 large garlic cloves, finely chopped (about 2 tablespoons)
3 fresh bay leaves
1/2 teaspoon black pepper
1/2 teaspoon kosher salt, divided, plus more to taste
2 quarts lower-sodium chicken broth
3/4 pounds lacinato kale, thick stems removed, cut into strips (8 packed cups)*
2 pounds russet potatoes, peeled, quartered, cut into 1-inch pieces (about 6 cups)
2 teaspoons white vinegar

Directions

Heat oil in a large Dutch oven over medium-high. Add linguiça or chorizo in an even layer; cook just until sausage begins to crisp, 1 to 2 minutes per side. Remove from heat. Transfer sausage to a paper towel–lined plate using a slotted spoon. Reserve 2 tablespoons drippings in Dutch oven; discard remaining drippings. Add onion, garlic, bay leaves, pepper, and 1/4 teaspoon salt to drippings in Dutch oven; heat over medium. Cook, stirring often, until onion is softened, about 4 minutes.
Add broth, kale, and potatoes to Dutch oven. Bring to a vigorous simmer over medium-high, stirring to submerge kale in chicken broth. Reduce heat to low; simmer, stirring occasionally, until the kale is very tender but still has some texture and the potatoes are very tender and are starting to break down in broth, 35 to 40 minutes. Mash about 1/2 cup potatoes against the sides of the Dutch oven to thicken soup. Stir in vinegar, reserved sausage, and remaining 1/4 teaspoon salt. Season with additional salt to taste. Makes 6 servings.

Cook’s Note: If you can’t find lacinato/Tuscan kale, Swiss chard or collard greens will do nicely. Traditionally, a caldo verde is made with Portuguese linguiça which Old Major Market does. If they are out, you can substitute one of their several varieties of chorizo.