INSTRUCTIONS
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In a large Dutch oven or large pot over medium add olive oil. Sauté the onions and garlic, stirring frequently, until softened but not browned, about 2 minutes, adding olive oil if necessary to keep the mixture loose and moist.
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Add in broth, potatoes, salt and pepper. Bring to a boil and cook until potatoes are fork tender.
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Once potatoes are cooked, mash or purée them until you reach your desired consistency. If the soup is too thick, add in more broth or water to reach desired consistency. Soup will continue to thick slightly during the rest of the cooking process.
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Add kale and sliced sausage. Stir to combine. On medium heat, continue cooking until the kale is tender.
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Season to taste with salt and pepper. Serve with fresh crusty bread or Portuguese buns (papo secos) and enjoy!
