• Cooking Time: 30 minutes
• Servings: 10 people
• Preparation Time: 20 minutes
• 2 medium onion
• 2 cloves garlic
• 6 Potatoes
• 1 pound kale or collard greens, stems removed, leaves cut into very, very thin slices (In Portugal, you can buy the sliced broadleaf)
• 1 chorizo
• Olive oil
• 8 cups cold water
• Salt

1. Peel onions, garlic, and potatoes.
2. Slice onion and garlic, roughly diced potatoes.
3. In a deep pot, heat a little olive oil and cook the onion. Until it is softened and translucent. Then, add the garlic (don't brown the garlic and onion).
4. Add the potatoes and cover with water. Put to boil.
5. Add the whole chorizo and let cook, slow heat.
6. When the potatoes is cooking, remove the chorizo, and blend potatoes to puree.
7. Put to boil and add the kale to cook in the soup. And then reduce the heat and simmer until tender, 2 to 5 minutes.
8. Peel, and slice the chorizo — correct salt. Serve soup whit chorizo slices.

Perfect soup to enjoy on a cold winter's day.