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In a large pan over medium heat, warm the oil.
Add the chorizo and cook until lightly browned on both sides, 3 to 5 minutes.
Using a slotted spoon remove the sausage to a plate, while letting the sausage drain well into the pan (the fat will flavour the soup.)
Add the onions into the pan, sprinkle with salt and sauté, stirring occasionally, until softened and translucent, ± 3 minutes.
Add the garlic and sauté for another 2 minutes.
Add the potatoes, the stock and 250 ml water and bring to a boil.
Reduce the heat so the soup gently simmers.
Cook until the potatoes are just fork tender, ± 15 minutes.
Remove from the heat and let the soup cool slightly.
Add 1-2 slices of chorizo to the pan and purée it all with an immersion blender.
Add the kale to the soup, bring everything back to a boil, reduce the heat and simmer until tender, ± 4 minutes.
If you like a smoother soup, give it a few pulses with your hand blender.
If the soup is too thick, add some additional water until you get your desired consistency.
Taste and season with pepper and salt if needed.
Ladle the caldo verde into bowls and garnish with the remaining slices of chorizo.
Serve with a squeeze of lemon and fresh crusty bread.