Potato soup

By mhyde

Ingredients

• 4 tablespoons olive oil, divided
• 1 onion, minced
• 1 clove garlic, minced
• 6 potatoes, peeled and thinly sliced
• 2 quarts cold water
• 6 ounces linguica sausage, thinly
• sliced
• 2 1/2 teaspoons salt
• ground black pepper to taste
• 1 pound kale, rinsed and julienned

Preparation

Step 1

In a large saucepan over medium heat, cook onion and garlic in 3
tablespoons olive oil for 3 minutes, Stir in potatoes and cook,
stirring constantly, 3 minutes more. Pour in water, bring to a boil,
and let boil gently for 20 minutes, until potatoes are mushy.
Meanwhile, in a large skillet over medium-low heat, cook sausage
until it has released most of its fat, 10 minutes. Drain.
Mash potatoes or puree the potato mixture with a blender or
food processor. Stir the sausage, salt and pepper into the soup
and return to medium heat. Cover and simmer 5 minutes.
Just before serving, stir kale into soup and simmer, 5 minutes,
until kale is tender and jade green. Stir in the remaining
tablespoon of olive oil and serve at once.