Ingredients for 6 servings:
1. 8 cups water
2. 5 large russet potatoes (peeled and quartered)
3. 1 medium onion (chopped)
4. 3 -4 garlic cloves (diced)
5. 1/4 lb stick of good quality portuguese linguica sausage
6. 1 tablespoon coarse salt (or to taste)
7. 2 -3 cups kale (cut chiffonnade method-approx. 2-inch length)
8. 1/4 cup extra virgin olive oil
Directions:
1. In a 4 quart stockpot, combine water, potatoes, onion, garlic, and linguica.
2. Cover and bring to a boil over high heat. Reduce heat to medium/low, season with salt and simmer until the potatoes are very tender, 20-30 minutes.
3. Cut heat, remove linguica, cut into small pieces and set aside. Puree contents of the soup to a smooth consistency and return to a boil.
4. Add the prepared kale, linguica pieces and olive oil. Simmer until the kale is bright green and tender, but not mushy, approximately 5 minutes.
5. Serve with crusty bread and salad.
Enjoy your meal!