• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 medium yellow onion, halved and thinly sliced
• Kosher salt and black pepper
• 5 garlic cloves, thinly sliced
• 1.5 pounds Yukon Gold or yellow potatoes, peeled and cut into ½-inch cubes
• 1 (3- to 5-ounce) chouriço, linguiça or any smoked garlic sausage link (in one piece)
• 6 cups low-sodium chicken broth
• 2 cups stemmed and finely shredded collard greens or kale (from 3 to 4 ounces unstemmed greens)
Steps
Step 1In a large Dutch oven or heavy pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add garlic and stir until fragrant, about 1 minute.
Step 2Add potatoes, the whole sausage link and broth; season with salt. Bring to a boil over high heat. Cover, reduce heat to medium-low and cook until potatoes are very soft and crush with no resistance, about 25 minutes. Transfer sausage to a cutting board to cool.
Step 3Using a slotted spoon, reserve 1 cup of the potatoes. Purée the remaining soup in a blender (or use an immersion blender) until smooth. Return to pot and add collard greens and reserved potatoes. Cook over medium-low heat, stirring and mashing potatoes slightly, until greens are softened and soup is thickened, about 5 minutes; season with salt and pepper.
Step 4Divide soup among bowls. Thinly slice the sausage and divide on top. Drizzle with oil and serve warm.
