- 3 tablespoons extra-virgin olive oil, divided
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 medium yellow potatoes, peeled and diced
- 1 bunch lacinato kale (about 8-10 leaves), cut chiffonade
- 4 cups Chicken Bone Broth
- Half pound chorizo or linuiça sausage
- Fresh chives, finely chopped
Heat a 4-quart stockpot or Dutch oven over high heat. Add olive oil and onion and fry until browned, about 5 minutes.
Heat a 4-quart stockpot or Dutch oven over high heat. Add 2 tablespoons of olive oil and onion and fry until browned, about 5 minutes.
Add garlic, stir, and fry for 1 minute. Add potatoes and kale. Season with salt and pepper. Add broth and cover. Bring to a boil. Once boiling, reduce heat to low and simmer, covered, until potatoes are tender, about 35 minutes.
While the soup is cooking, turn on the broiler. In a cast-iron or oven safe fry pan, add the remaining olive oil and sausage and broil on low, flipping once, until sausage is browned on all sides—about 8 minutes per side.
Remove the pan from the broiler and let cool. When the sausage is cool enough to handle, slice into quarter-inch medallions and set aside.
When potatoes are tender, season soup with salt and pepper as needed. Ladle soup into bowls, top with sausage medallions and fresh chives. Serve warm.