Portuguese Caldo Verde Soup (Printable Version)

A creamy potato and kale soup enhanced by smoky chorizo for a rich, satisfying dish.

# What You'll 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 tablespoons olive oil

→ Seasonings

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

# Directions:

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

# Additional Tips::

01 -
  • It tastes like a warm hug, ready in under an hour with ingredients you probably already have.
  • One pot, minimal fuss, and somehow it feels fancy enough to serve to guests who will ask for seconds.
02 -
  • If you puree the chorizo into the soup, you'll lose those beautiful smoky pieces that make each spoonful interesting—removing it first is worth the extra step.
  • Don't add the kale before blending, or you'll end up with flecks instead of ribbons, and the visual appeal completely changes how the dish feels.
03 -
  • Make it a day ahead and let the flavors marry overnight—caldo verde actually tastes better the next day, and you'll be grateful for the shortcut when you're hungry.
  • For a vegetarian version without losing that smoky depth, add smoked paprika to the broth and finish with good olive oil, and no one will miss the chorizo.
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