Portuguese Chourico and Kale Soup

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2 tablespoons (2 turns around the pan) extra-virgin olive oil

3 medium white waxy potatoes, like yukon golds, peeled and diced

2 medium onions, chopped

4 to 6 cloves garlic, chopped

2 bay leaves, fresh or dried

1 pound kale, coarsely chopped

Coarse salt and pepper

1 (15-ounce) can garbanzos (chick peas), drained and rinsed

1 can diced tomatoes

1 pound diced chourico, casing removed

1 quart chicken broth

Warm, crusty bread