Portuguese Green Soup (Caldo Verde)

• 8 cups water
• 5 large russet potatoes (peeled and quartered)
• 1 medium onion (chopped)
• 3 -4 garlic cloves (diced)
• 14 lb stick of good quality portuguese linguica sausage
• 1 tablespoon coarse salt (or to taste)
• 2 -3 cups kale (cut chiffonnade method-approx. 2-inch length)
• 14 cup extra virgin olive oil

1. In a 4 quart stockpot, combine water, potatoes, onion, garlic, and linguica.
2. Cover and bring to a boil over high heat.
3. Reduce heat to medium/low, season with salt and simmer until the potatoes are very tender, 20-30 minutes.
4. Cut heat, remove linguica, cut into small pieces and set aside.
5. Puree contents of the soup to a smooth consistency and return to a boil.
6. Add the prepared kale, linguica pieces and olive oil.
7. Simmer until the kale is bright green and tender, but not mushy, approximately 5 minutes.
8. Serve with crusty bread and salad.

water, russet potatoes, onion, garlic, sausage, salt, kale, extra virgin olive oil

Taken from www.food.com/recipe/portuguese-green-soup-caldo-verde-327748 (may not work)