It’s a traditional green soup that balances a smooth potato base with the smoky, rendered fat of chouriço and is loaded with finely chiffonaded Portuguese kale or collard greens. Best served with Broa de Milho (Portuguese corn bread)!
Add potatoes, onion, garlic, chouriço, and bay leaves to a large pot. Drizzle a generous amount of olive oil and a pinch of salt. Cover with water and bring to a boil. Lower the heat, cover, and let it simmer for ~30 minutes. In the meantime, remove the stem from the collard greens and roll them up to cut into thin ribbons. Remove the chouriço and bay leaves from the soup, then blend. Season to taste with salt and pepper. Add the greens, stir, and let it cook for just 3-5 more minutes. Check for seasoning. Cut the cooked chouriço into round slices and set aside for serving. Ladle the soup into a serving bowl, drizzle over some olive oil, fresh black pepper, and a few pieces of chouriço.
