Traditional Caldo Verde Soup

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10- 16 oz collard greens
1 pound chourico or linquica sausage
3 TBSP extra virgin olive oil
1 yellow onion
3 cloves garlic
6 medium russet potatoes
3 quarts water
1 TBSP salt
1/2 tsp chicken bullion
1/4 tsp white pepper
1. Slice the chourico in 1/4 rounds and sautee i a large pot (about a 6-8 quart pot)over medium heat cook the sausage for 3 to 5 minutes.
2. Remove the sausage from the pot and reserve for later..
3. Add 3 tablespoons of extra-virgin olive oil to the pot and sauté the diced onions. Cook the onion for about 5-10 minutes and then add the garlic and cook for 2 minutes more.
4. Peel and dice the potatoes. Then add to the pot with the onions and garlic; add 3 quarts of water and bring to a boil. Bring the water to a simmer. Cook until the potatoes are almost tender, about 25 minutes.
5. Purée it using an immersion blender, bar blender or food processor.
6. Add the salt, chicken bullion, and white pepper (up to this point the soup can be made 2 to 3 days ahead of time hey half hour before service bring the soup up to a simmer and add the collard greens)
7. Wash the collard greens, then remove the top spine from the middle of the collard greens. Next roll up the collard greens and slice them as thin as possible. Add collard greens to the soup, and simmer until tender, 5 to 10 minutes.
Ladle the caldo verde into bowls and garnish with a few slices of chouriço.
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