3 tablespoons extra-virgin olive oil, plus more for serving

10 ounces chouriço, linguiça, or smoked sausage of your choice, cut into ¼-inch slices

1 large sweet onion, thinly sliced

4 garlic cloves, roughly chopped

6 medium Yukon Gold potatoes, peeled and cut into ½-inch pieces (about 2 pounds)

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

8 cups chicken stock

4 cups collard greens, stemmed and very thinly sliced

Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Once the oil is glistening, add the sausage and cook until lightly browned on both sides, 3 to 5 minutes total. Using a slotted spoon, transfer the sausage to a plate.

Add the onion to the pot and cook, stirring occasionally, until softened, about 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the potatoes, salt, pepper and stock. Increase the heat to high and bring to a boil, then reduce the heat to a gentle simmer. Cover and cook until the potatoes are tender, about 20 minutes more.

Using a slotted spoon, transfer about 2 cups of the potatoes to the base of a blender. Blend until smooth. Return the blended potatoes to the pot. Stir in the collard greens and half the sausage along with any collected juices. Cook over medium-low heat, stirring often, until the collards are softened, about 5 minutes.

Serve soup topped with remaining sausage and a drizzle of olive oil.

*adapted from https://themodernproper.com/