1 In a large Dutch Oven or heavy-bottomed stockpot, heat 2 tbsp EVOO over medium-high heat. Add onion and season with a pinch of salt. Sweat onion (i.e. cook without developing colour) until soft and translucent (approx. 10-12 min).
2 Add garlic and cook additional 1-2 minutes. Add smoked paprika and cayenne pepper and cook additional 60 second - stir constantly to avoid burning.
3 Add chicken stock, water, and potatoes. Raise temperature to high heat and bring to a boil. Cover partially with a lid and cook until the yams are fork tender (approx. 8-10 minutes). Tip: the smaller you cut the yams, the faster they will cook!
4 Meanwhile, finely chop the kale into thin ribbons, discarding only the lowest stems - set aside. Also, slice the sausages into thin discs - set aside.
5 Once potatoes are fork tender, carefully use an immersion blender to blend the soup until smooth and creamy. Note: a regular blender or food processor works as well but be mindful of the steam build up in a blender.
6 Add kale and sausage. Cover partially with a lid and simmer until the kale has significantly wilted and reduced in volume by ¾.
7 Taste for seasoning - adjust salt and pepper as required.
8 Serve in individual bowls and enjoy!