Pin It The first time I made Caldo Verde, I was standing in a small kitchen in Lisbon with my friend Maria, who kept insisting that the secret wasn't in the ingredients but in how you treated them. We started with nothing fancy—just potatoes, kale, and a stubby piece of chorizo she'd pulled from her pantry—but as the soup simmered, the whole kitchen filled with this warm, earthy smell that made everything feel like home. That's when I understood: this wasn't a recipe to follow perfectly, it was an invitation to slow down and let the simple things speak for themselves.
Years later, I made this for a dinner party when I was too tired to cook anything ambitious, and somehow it became the dish everyone asked for seconds of. There's something about Caldo Verde that makes people feel cared for—maybe it's the warmth, or maybe it's just that it reminds everyone of their own kitchen table somewhere.
Ingredients
- Potatoes (600 g): Waxy varieties work best here because they'll hold their shape as the soup simmers, then soften into that signature creamy texture when blended.
- Onion and garlic (1 large onion, 2 cloves): These build the foundation of flavor—don't rush this part, let them get soft and golden.
- Kale (120 g): Portuguese couve is traditional, but any hearty kale will work; slice it thin so it wilts into tender ribbons in minutes.
- Chorizo sausage (150 g): This is where the magic happens—seek out authentic Portuguese chouriço if you can find it, but Spanish chorizo adds genuine character too.
- Chicken or vegetable broth (1.2 L): Use good broth here; it's doing the heavy lifting of flavor, so pick one you'd actually drink on its own.
- Olive oil (2 tbsp): Portuguese olive oil tastes cleaner and more mineral, but use what you have—just make sure it's good enough to taste.
- Salt and black pepper: Taste constantly as you go; the chorizo releases its own salt, so go easy at first.
Instructions
- Sauté the aromatics:
- Warm olive oil in your pot over medium heat and add the onion and garlic. Let them soften and turn translucent, about 4 minutes—you're listening for the gentle sizzle, watching for that moment when they smell sweet instead of sharp.
- Toast the potatoes and chorizo:
- Add your diced potatoes and chorizo slices, stirring for 3 minutes so everything mingles and the chorizo oils start seasoning the potatoes. The smell tells you when you're done.
- Simmer until tender:
- Pour in the broth and bring everything to a boil, then lower the heat, cover, and simmer for 20 minutes until potatoes break easily with a fork. This is your moment to step away and breathe.
- Set aside the chorizo:
- Fish out the chorizo pieces with a slotted spoon and set them on a plate—they'll go back in at the end, enriched and ready.
- Blend into cream:
- Using an immersion blender, puree the soup until it's silky and smooth. If you're using a stand blender, work in batches and be careful with hot liquid—let it cool slightly first.
- Finish with kale:
- Return the chorizo to the pot, add your thinly sliced kale, and simmer for 5 to 7 minutes until the greens soften and darken. Stir in the remaining olive oil, taste, and season with salt and pepper.
Pin It There's a moment in cooking when you taste something and realize it's become more than ingredients—it's become comfort. That's Caldo Verde for me, especially on mornings when I need something to hold onto.
Why This Soup Works
Portuguese home cooking has a philosophy: don't overthink it, but respect every ingredient. Caldo Verde lives by that rule. The potatoes do double duty as both substance and thickener, the chorizo provides everything salty and smoky, and the kale comes in at the last second to remind you that you're eating something alive and green. The broth ties it all together like a hug.
Variations and Swaps
I've made this soup dozens of ways depending on what was in my kitchen. Leave out the chorizo entirely and add a pinch of smoked paprika if you're cooking vegetarian—it'll whisper that same smokiness without the meat. Sometimes I use collard greens instead of kale, which are thicker and earthier. Once I even added a splash of white wine at the beginning, which brightened everything in an unexpected way.
Serving and Storing
Serve this soup in wide bowls with a hunk of crusty bread for soaking up every last drop. It tastes even better the next day after the flavors have gotten to know each other in the fridge—reheat gently on the stove with a splash of water if it's thickened up too much. This soup freezes beautifully too, though I'd add the fresh kale after thawing so it stays vibrant.
- Pair it with a simple green salad and you've got dinner.
- Make a double batch on Sunday and eat well all week.
- If the soup gets too thick, thin it with warm broth instead of water to keep the flavor honest.
Pin It Caldo Verde is the kind of soup that asks nothing of you but gives everything back. Make it for someone, or make it for yourself on a quiet evening—either way, you're doing something right.
Recipe FAQs
- → What type of greens are best for Caldo Verde?
Thinly sliced kale, collard greens, or Portuguese couve work best to achieve the traditional texture and flavor.
- → Can I substitute chorizo with another ingredient?
Yes, Spanish chorizo or vegetarian smoked paprika provide similar smoky notes if preferred.
- → How do I achieve the creamy texture of the soup?
The potatoes are cooked until soft and then pureed, which creates the soup’s signature creamy consistency.
- → Is it important to sauté the onion and garlic first?
Sautéing onion and garlic develops deeper flavors and helps to enhance the overall richness of the dish.
- → What’s the best way to serve this dish?
Serve hot with crusty bread to complement the hearty, creamy nature of the soup.