Directions

1. Heat 2 tbsp of our Ultra Premium olive oil in a large pot over medium heat. We are using our Portuguese Cobrançosa olive oil in this recipe. Add the onion (finely chopped) and garlic (minced), sautéing until softened and fragrant, about 3-4 minutes.

2. Add the potatoes (peeled and cubed) to the pot and stir for 1-2 minutes to coat them in the oil and aromatics.
3. Pour in the chicken or vegetable broth and water, then bring to a boil. Reduce heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
4. Use an immersion blender to purée the soup until smooth, or transfer it in batches to a blender and return it to the pot.
5. Add the kale (finely shredded) to the soup and simmer for an additional 5 minutes until the greens are tender.
6. In a small skillet, cook the chouriço (sliced thin) over medium heat for 2-3 minutes, until slightly crisp. Stir the sausage into the soup.
7. Season the soup with sea salt and freshly ground black pepper to taste.
8. Ladle the soup into bowls, drizzle with Nelson Cobrançosa olive oil, and serve immediately with crusty bread.