Caldo Verde - potato and leafy green soup

This vegan soup has been incorporated into the Goan cuisine from our Portuguese colonizers.  I remember being served this soup as a first course for the evening meal in my Grandfather's house in Goa when I visited as a young child.  In those days I remember meals as being served in several courses at the dining table. It is a potato soup made with any leafy greens (usually spinach in Goa) which ultimately gives it the green coloring it is named for.  I used kale in this recipe as our Portuguese counterparts do.   The addition of dried red chilies gives it a slight kick, and brings in the Goan flavoring.
Note:  For non-vegetarians add 2 tablespoons of finely chopped Portuguese sausage to the onion mix when frying, and leave out the red chilies.  When serving add fine slices of cooked/smoked Portuguese sausage to the soup as a garnish.

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Ingredients

6 - 7 large yellow potatoes (peeled and cut into small cubes)
2 tablespoons of olive oil
2 medium onions chopped
3-4 cloves garlic chopped finely
2 red dry chilies broken up (or to taste - optional)
1 teaspoon salt or to taste
Pepper to taste
7 cups of water
1 bunch of kale trimmed of stalks and stems, and sliced finely (like shreds)

Method

Heat the olive oil in a large stock pot.  When hot add the onions and garlic. Cook till the onions are translucent.

Add 2 red dry chillies broken up and cook for a few minutes till everything is blended.  Stir to mix and cook for a few minutes.  Add the potatoes and stir to mix.  Add the water, cover and bring to a boil. 

When boiling add the salt and pepper and lower heat and leave uncovered to cook until the potatoes are soft and the liquid has thickened.  Leave aside until cool enough to blend.

  Blend with a hand held blender or in a stand-up blender until smooth.  Be careful not to burn yourself with the hot liquid.

 Return to the stove and bring to a boil.   Add the chopped Kale to the hot soup and let cook till soft.

Plate and serve.