Caldo verde

 When we try a new recipe, I'll link it first and if we like it, go back and add an entry.  I guess I've missed a few recipes though.  I found this just browsing through the last few months of posts.

From Serious Eats 

2 tbs butter

1 medium onion, finely diced

3 cloves of garlic, sliced

kosher salt and pepper

6 tbs EVOO

3/4 lbs russet potato, peeled, quartered and then sliced into 1/4 inch slices

3/4 lbs yukon gold potatoes, peeled, quartered and sliced into 1/4 inch slices  

7 or more cup chicken broth

1 bunch of curly kale, stems removed and thinly sliced

12 ounces of cooked chorizo or linguisa, something with lots of garlic

Heat butter in a large heavy bottomed pot over medium heat

Add onion, garlic, salt, and pepper and cook until softened but not browned

Add in the potatoes and stock and bring to a simmer

Add in kale 

The russet potatoes should break down and kale is tender about 25-30 minutes (you can mash them with a spoon, the idea being that the russets should make the soup creamy as they cook down)

Add in the sausage and warm through 

Season with salt and pepper and serve