In a big pan, heat up the olive oil and, when it starts to sizzle, add in the onion, garlic and bay leaf. Let the onions brown for a minute, then add in the chopped sweet potatoes, the broth and the whole chorizo (avoid if on the AIP). Boil on medium heat for about 30 minutes, until the potatoes are soft.
In the meantime, boil or sauté the collards or kale in olive oil, according to your preference.
Remove the bay leaf and the chorizo from the soup and cut it into slices. Set aside.
Blend all soup ingredients with a hand mixer or in a blender.
Serve your Portuguese Paleo Kale Soup in 4 small bowls and top it with the cooked kale, a few slices of chorizo sausage (or bacon crumbs for those on the AIP) and a little bit of olive oil.