This is a soup I'd originally discovered while a flexer. If you can find a spicy portuguese sausage, then use it and
count the points. I usually make it with a turkey andouille sausage that's lowfat but very tasty (count points). You could
also use my turkey chorizo recipe found elsewhere on this site (core).
Sautee one large chopped onion in 1 1/2 T olive oil for about five
minutes, stirring. Add six cloves of garlic for about thirty seconds, then add six cups chicken stock
or half chicken stock and half water (the broth is traditionally light, not rich). Bring to a boil and add one
pound red potatoes (peeled and cut into 1-inch chunks). Simmer for about twenty minutes (until the potatoes are tender
but not mushy.) Take the pot off the heat and mash the potatoes until the big chunks are reduced to smaller ones and
the soup is a bit thicker. Put the pot back on the heat and add 12 oz. pre-cooked sausage and a
couple of sprigs of oregano (optional). Simmer the soup for a few minutes to heat the sausage. Remove
the herb sprigs and add one pound of kale, cut into 1/2-inch shreds. Simmer for about five minutes, just
until the kale is tender.