Caldo Verde with Chorizo and Shrimp

Prepare the Soup Base

1. In a large pot, combine the quartered potatoes, minced garlic, and olive oil. Add enough water to cover the potatoes.
2. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the potatoes are very tender.
3. While the potatoes are cooking, heat a skillet over medium heat. Add the sliced chorizo and cook until it renders some of its fat and becomes slightly crispy. Remove chorizo with a slotted spoon and set aside, leaving the rendered fat in the skillet.
4. Add the peeled and deveined shrimp to the skillet with the chorizo fat. Cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp and set aside.
5. Carefully transfer the cooked potatoes and their cooking liquid to a blender or use an immersion blender. Blend until smooth to create a creamy potato purée. Return the purée to the pot.
6. Add the finely shredded kale to the pot. Stir well and bring the soup back to a simmer.
7. Stir in the cooked chorizo and shrimp. Cook for another 2-3 minutes until everything is heated through.
8. Season the soup with salt and freshly ground black pepper to taste.