Slice the chorizo. Peel and cut the onion and potatoes into chunks. 

Tightly roll the leaves of the cabbage into a cigar shape (cutting off the thick stems first) and then cut them into very thin strips.

In a high-sided pot, lightly heat the olive oil and brown the chorizo for 3 to 4 minutes with the garlic.

Take out the chorizo and in the same oil, add onion and brown for about 3 minutes.

Add the potatoes and broth and cook over medium/high heat for about 10 minutes, until the potatoes are softened.

Remove the pot from the stove and use immersion blender to mash everything together. 

Return the pot to the stove and add more broth if the soup seems too thick.

Add the cabbage and chorizo that you browned earlier to the creamy soup. 

Simmer over low/medium heat for about 15 minutes, stirring occasionally.

When the greens are tender, the caldo verde is ready.

Serve hot with a drizzle of oil on top.