Portuguese Caldo Verde Soup (Printable Version)

A comforting Portuguese potato soup with kale and smoky chorizo, rich and creamy for a hearty meal.

# What You Need:

→ Vegetables

01 - 1.3 lbs potatoes, peeled and diced
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 4 oz kale, thinly sliced

→ Meats

05 - 5 oz chorizo sausage, thinly sliced

→ Liquids

06 - 5 cups chicken or vegetable broth
07 - 2 tbsp olive oil

→ Seasonings

08 - Salt, to taste
09 - Black pepper, to taste

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until translucent, about 4 minutes.
02 - Add diced potatoes and sliced chorizo to the pot. Stir occasionally and cook for 3 minutes to meld flavors.
03 - Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.
04 - Lift out the chorizo slices using a slotted spoon and set aside.
05 - Use an immersion blender, or carefully blend in batches, until the soup is smooth and creamy.
06 - Return chorizo to the pot, add thinly sliced kale, and simmer for 5 to 7 minutes until greens are wilted and tender.
07 - Stir in the remaining tablespoon of olive oil, season with salt and black pepper to taste, then serve warm.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been stirring a pot all afternoon.
  • The soup gets silky and luxurious without cream, just good potatoes and time.
  • One pot means less cleanup, more time to actually enjoy the warmth of it.
02 -
  • Don't skip the step of removing the chorizo before blending—if you try to blend it in, you'll end up with a strange mealy texture that feels wrong on the tongue.
  • The kale goes in at the very end because if it simmers too long it turns dark and bitter and loses that tender, almost delicate texture that makes the soup feel complete.
03 -
  • If you can find Portuguese chorizo in a specialty market, buy it—it has a different spice profile that makes the soup taste exactly the way it's supposed to.
  • Don't be tempted to blend the soup until completely smooth; a few soft chunks of potato should remain so it feels substantial rather than like a purée.
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