Easy Caldo Verde (Portuguese Kale Soup)

Cook the sausage:

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the smoked sausage and cook, stirring occasionally until browned, about 4 minutes. Remove the sausage with a slotted spoon to a bowl and set aside.

Simple Tip!

If you end up with a lot of oil in the pot, remove a tablespoon or 2 before proceeding. You should have a few tablespoons of oil.
Cook the vegetables:

Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 1 minute.

Add potatoes, broth, and water and bring to a boil over high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 10 to 15 minutes.
Add the kale:

Remove half of the potatoes and transfer to a bowl. Mash roughly with the back of a fork, then add back to the pot. Add the cooked sausage and the kale to the pot and cook until the kale is just tender, about 3 minutes. Taste, adding salt if needed.

Portion the soup among bowls and serve. Store leftovers in an airtight container in the refrigerator for up to 4 days.