Save on Pinterest My grandmother taught me to make caldo verde on a rainy Tuesday when I was eight, standing on a wooden stool to reach the counter. She'd slice the kale with practiced precision while the chorizo hissed in the pot, filling her small kitchen with a smell that made everything feel safe and warm. Years later, I realized this soup had become my answer to almost every difficult day—a pot of it simmering quietly while the house softened around me. There's something about the way the potatoes break down and cream into the broth, how the kale unfurls and darkens, that feels less like cooking and more like an old conversation I keep having with myself.
I made this for a friend who'd just moved into her first apartment, bringing a container still radiating heat from my stove to her half-empty kitchen. She ate it straight from the pot while sitting on the floor, and something about that simple moment—her relief, the steam rising—reminded me why this soup matters. It's the kind of food that doesn't ask much but gives everything back.
Ingredients
- Potatoes (600 g): Choose waxy varieties if you can; they'll hold their shape while still breaking down into the broth, creating that signature creamy texture without any cream at all.
- Onion (1 large): The foundation of everything—don't rush it, let it turn translucent and sweet before moving forward.
- Garlic (2 cloves): Minced finely so it dissolves into the base rather than catching teeth.
- Kale (120 g): Portuguese couve is traditional, but any hearty green works; slice it thin so it wilts into silken ribbons in just minutes.
- Chorizo sausage (150 g): This is where the soul lives—use Portuguese chouriço if you can find it, or good quality Spanish chorizo; cheap versions turn the broth greasy and flat.
- Chicken or vegetable broth (1.2 L): Use the best broth you have access to; it's one of only a handful of ingredients, so it matters.
- Olive oil (2 tbsp): A good fruity olive oil changes everything—save the ordinary stuff for cooking, use something with character here.
- Salt and black pepper: Taste as you go; the chorizo and broth both bring saltiness, so hold back at first.
Instructions
- Sauté the base:
- Warm a tablespoon of olive oil in a large pot over medium heat, then add your onion and garlic. You're looking for that moment when the onion turns from opaque to almost translucent, about 4 minutes—this is when the raw edge softens and everything starts tasting like itself.
- Build the flavor:
- Add the diced potatoes and chorizo, stirring occasionally for 3 minutes. You'll notice the red oil from the chorizo coloring everything—that's not burning, that's the good stuff releasing into the pot.
- Simmer until tender:
- Pour in the broth and bring it to a boil, then reduce the heat, cover, and let it bubble gently for 20 minutes until the potatoes are so tender they break apart when you press them with the back of a spoon.
- Separate the chorizo:
- Fish out the chorizo slices with a slotted spoon and set them aside on a plate. They've given their flavor to the broth now, and they'll go back in at the end.
- Blend into silk:
- Using an immersion blender, purée the soup until it's smooth and creamy—work it slowly so you don't splash hot broth everywhere. If you're using a regular blender, work in careful batches and let the steam escape before closing the lid.
- Finish with the greens:
- Return the chorizo to the pot, add the thinly sliced kale, and simmer for another 5 to 7 minutes. The kale will darken and soften, and the flavors will finally marry into something that tastes like it took hours.
- Final polish:
- Stir in the remaining olive oil, taste, adjust salt and pepper, and serve while it's still steaming into a bowl.
Save on Pinterest There's a moment right before you add the kale when the soup is creamy and almost blank, waiting for definition. Then those dark green ribbons hit the hot broth and start to soften, and suddenly everything has a reason again. That's when I know it's going to be good.
When to Serve This
This soup lives for cold evenings, but I've made it in summer too and served it at room temperature with crusty bread torn into it. It's a soup that adapts—hungry for bread, or eaten alone, or stretched with extra broth when there are more people than you expected. It never complains.
Making It Your Own
For vegetarians, leave out the chorizo entirely and add a teaspoon of smoked paprika to the onion and garlic—it gives you that whisper of smoke without the meat. Some people add a splash of white wine or cream at the end, and while that's not traditional, it's not wrong either. The soup is flexible enough to hold whatever you need it to be.
Storage and Serving Suggestions
This soup freezes beautifully for up to three months, though the kale will darken slightly when you reheat it. I prefer to store it without the kale and add fresh greens when I warm it up again, which keeps everything tasting bright and alive.
- Serve with thick slices of crusty bread, preferably something with a dark crust and an open crumb.
- A generous glug of good olive oil drizzled on top right before eating is never excessive.
- If you have it, a small bowl of smoked paprika on the side lets people adjust the smokiness to their own preference.
Save on Pinterest This is the kind of soup that becomes its own comfort, something you reach for when you need to remember that good food and simple kindness are often the same thing. Make it, share it, and let it warm whatever comes next.
Recipe Questions & Answers
- → What type of greens can I use instead of kale?
Collard greens or Portuguese couve are excellent substitutes, offering a similar texture and flavor.
- → Can I make this dish vegetarian?
Yes, omit the chorizo and use vegetable broth; smoked paprika adds a smoky depth to maintain flavor.
- → How do I achieve the creamy texture of the soup?
Puree the cooked potatoes and broth using an immersion or standard blender until smooth and creamy.
- → What is the best way to cook the chorizo?
Sauté thinly sliced chorizo with onions and garlic to release smoky flavors before adding potatoes and broth.
- → How long should the kale be cooked?
Simmer kale for 5–7 minutes until wilted and tender without losing its vibrant color.