Steps

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until softened.
2. Add the diced potatoes and chorizo slices to the pot, cook for a few minutes.
3. Pour in the broth, bring to a boil, then reduce heat and simmer until potatoes are tender.
4. Mash some of the potatoes in the pot to thicken the soup.
5. Add the chopped kale to the pot and cook until wilted.
6. Season with salt and pepper to taste.
7. Serve hot, optionally drizzle with more olive oil, and enjoy this hearty Caldo Verde!