1 pound kale or collard greens, cut into very fine julienne
Salt and pepper to taste
In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are transparent. Add the garlic and half the chouriço and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a simmer and lower the heat, simmering until the potatoes are almost done, about 15 minutes.
When the soup is cool enough to handle, purée it in the food processor and return to the pot, and add the greens, bring everything back to a boil and simmer for 2 minutes.
Season with salt and pepper, ladle into bowls and decorate on top with the remaining cubes of chouriço.