Step 1

Cut the sausage into 1/4 inch slices, leaving a 2-inch piece whole.

Step 2

Heat a large, heavy-bottomed, soup pot over medium heat. Add 1 tablespoon olive oil and sauté the choriço slices until lightly browned, about 1 minute a side. Remove the slices and set aside.

Step 3

Add the remaining tablespoon of olive oil, the onions and garlic and sauté until just starting to soften, but not brown, about 3 minutes. Add the potatoes, the 2-inch piece of sausage, and water (or broth) to the pot. Season with 1 teaspoon salt and freshly cracked pepper to taste. Bring to a boil then reduce heat to a simmer. Cook until potatoes are very soft, about 20-25 minutes. Remove the chunk of sausage and set aside to cool.

Step 4

Using an immersion blender, or a blender, blend the soup until smooth (**see notes if you prefer to leave the soup unblended). Roughly chop the chunk of choriço and place back in the pot with the blended potatoes. Add the collard greens, or kale, to the pot and cook over medium heat, stirring occasionally, for about 10 minutes until greens have completely softened. Taste and adjust seasoning, adding a little more salt and pepper, if necessary. Note: Caldo verde can be a little bland if you don't add enough seasoning. Be sure to add enough salt until it tastes right to you.

Step 5

Serve the soup warm, topped with reserved choriço slices and a generous drizzle of good olive oil. Enjoy with crusty bread, if desired.

Step 6

Leftovers keep well in the fridfge for up to 4 days. Reheat gently on the stovetop over medium heat.