Caldo Verde

Instructions

1. Sauté the aromatics
   Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
2. Cook the potatoes
   Add the potatoes, broth, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are very tender, about 20 minutes.
3. Prepare the soup base
   Remove the bay leaf. Using an immersion blender, puree about three-quarters of the potatoes in the broth until smooth, leaving some potato chunks for texture. Alternatively, transfer a portion to a blender, puree, and return to the pot.
4. Add the kale
   Return the soup to a simmer and add the finely shredded kale. Cook for about 5 minutes until the kale is tender but still bright green.
5. Cook the chorizo
   While the kale is cooking, in a separate small pan, sauté the chorizo slices until they release their oils and become slightly crispy, about 2-3 minutes.
6. Finish the soup
   Add most of the chorizo to the soup, reserving some for garnish. Season with salt, pepper, and smoked paprika if using. Simmer for another 5 minutes to allow the flavors to meld.
7. Serve
   Ladle the soup into bowls, garnish with the reserved chorizo slices and a drizzle of olive oil. Serve hot with crusty bread on the side.