Caldo Verde Portuguese Potato and Kale Soup With Sausage Recipe

Ingredients

• 2 tablespoons (30g) unsalted butter
• 1 medium yellow onion or large leek, finely diced (about 8 ounces; 225g)
• 3 medium cloves garlic, sliced (about 1 tablespoon; 15g)
• Kosher salt and freshly ground black pepper
• About 6 tablespoons (90ml) extra-virgin olive oil
• 1 large russet potato, peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g)
• 2 medium Yukon Gold potatoes, peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g)
• 6 cups (1.4L) homemade or store-bought low-sodium chicken stock (see note)
• 1 bunch curly or lacinato kale, tough stems removed, leaves finely chopped (about 3/4 pound; 340g
• 12 ounces (340g) cooked linguiça or other garlicky pork sausage, cut into 1/4- to 1/2-inch slices (see note)
• Minced fresh chives, for garnish (optional)

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