In a big soup pot, add the potatoes peeled and cut into medium size cubes. Add enough water to cover the potatoes. Toss the bouillon cube, the onion cut in halves, and the garlic cloves minced. Bring it to a boil and cook for 10-15 minutes until the potatoes are fork-tender.

Blend the soup to get a thick cream. Bring it back to the pot and let it simmer over low heat. Toss the collard greens chopped thinly. Cook for 5 minutes. Add salt and pepper if needed.

Cut the chorizo into thin rounds. Cook in a small pan over medium heat to get crispy chorizo bites. Toss them into the soup. Serve.