1poundsausage (Portuguese choriço or other)sliced ¼ inch (½ cm) thick [ NB: If Portuguese linguiça is not available in your area, any smoked and spicy sausage will work, such as Kielbasa, Andouille, etc.], about ½ kg, smoked and spicy sausage
1large yellow onionchopped
1poundYukon potatoespeeled and cut into chunks, about ½ kg
4tablespoonschicken flavor bouillon powder
Salt and freshly ground pepper to taste
1poundkalestems discarded and leaves finely shredded, about ½ kg
1pinchdried oregano (optional)
In a large heavy pan, heat 1 tablespoon olive oil over medium-high heat. Brown the sliced sausage. Transfer only the sausage to a bowl and reserve. Leave any oil left over in the pan to sauté the onion and garlic.
Using the same pan, heat the remaining tablespoon olive oil and add the onion. Sauté over medium-high heat until translucent (about 3 minutes). Then, add the garlic and sauté until slightly golden.
Add the wine and let reduce a little bit (1 minute). Add the potatoes, water, the chicken bouillon, salt, and pepper. Bring to a boil. Reduce heat. Simmer over low heat until the potatoes are tender, about 15 minutes.
Blend the soup well in a blender and return to the pan. Add the reserved sausage and the finely shredded kale. Let simmer until the kale is wilted (about 3 minutes). Taste and adjust the salt and pepper.
Serve in bowls, drizzled with olive oil and sprinkled with dried oregano. A crusty bread or preferably a Portuguese Corn Bread (Broa de Milho) and a rich white wine can be served as accompaniments.
Make Ahead: The soup can be refrigerated for up 2 days.
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