This is a very popular Portuguese soup based on potatoes and kale, which makes a good dinner with some crusty bread. It can be found in any Portuguese cookbook. This is the way that I made it last night.  In this batch I used all smoked sausage, but if available part of the sausage should be chorizo (the dry Spanish sausage with paprika, not the fresh Mexican sausage).

2 lbs. white potatoes, peeled and diced

1 lb. smoked sausage, sliced,

6 cups low sodium chicken stock

1-1/2 onions, chopped

5 small cloves of garlic, chopped

1 lb. kale, finely shredded, the finer the better

Salt and pepper to taste

Olive oil

Saute the sausage in a little olive oil until browned, and then remove to a bowl.

Saute the onion and the garlic in the pan, adding a little more olive oil if needed, until translucent. Add the chicken broth and scrape the pan to get all the browned bits into the soup. Add the diced potatoes and cook for about 15 minutes until tender. Use a strainer to remove the cooked potatoes and use a potato ricer,  or simply use a masher to mash the potatoes in the pot. If strained out and riced, return the potatoes to the pot.  Stir well.

Add the cooked sausage and the shredded kale and cook for about 5 minutes, until the kale is tender. Add salt and pepper to taste.

This made 5 main course servings