Portuguese Sausage Kale Potato Soup

• 2 tablespoons olive oil, for sauteing
• 11/2 pounds fully-cooked, smoked Linguica sausage - slice one fourth of the sausage into thin rounds - the rest into 1/4-inch dice (Chorizo or Chourico are good substitutes if you can't find Linguica)
• 2 cups finely chopped yellow onion (2 medium onions)
• 2 tablespoons minced garlic (5-6 cloves)
• 4 cups low salt chicken broth (I recommend Swanson's)
• 3 cups water
• 21/2 pounds russet potatoes, peeled, sliced into quarters lengthwise, then cut crosswise into 1-inch chunks.
• 1 teaspoon kosher salt
• 1 bunch kale, washed, thick center ribs removed, and slivered (I prefer the dark green dinosaur kale but any kale is fine)

1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium heat. Saute the sausage rounds for 1 minute or two, until they are nicely browned. Transfer to a small plate and set aside. Add diced sausage to the pot and cook, stirring, for about 3 minutes, until they start to brown a bit. Transfer to small bowl and set aside.
2. Add 1 tablespoon olive oil to the pot, along with the chopped garlic and onions. Saute over medium-low heat for 4-5 minutes until onions soften and start to get transparent. (Don't let them brown)
3. Add broth, water, potatoes and salt to the pot. Bring to a boil. Lower heat to a steady simmer and cook for 15 minutes, until the potatoes are tender. Using a potato masher, mash half the potatoes right in the pot, so you have a creamy broth with some chunks of potato remaining.
4. Add the cooked chopped sausage and the slivered kale. Cook for 3-4 minutes, until the kale wilts and the soup is heated through.
5. Ladle soup into bowls and top each with a few rounds of cooked sausage. Enjoy!

olive oil, sausage, yellow onion, garlic, chicken broth, water, russet potatoes, kosher salt, center

Taken from www.epicurious.com/recipes/member/views/portuguese-sausage-kale-potato-soup-52670621 (may not work)