Portuguese Caldo Verde Soup (Printable)

Creamy potato soup with kale and chorizo, delivering a hearty and comforting flavor.

# Ingredient List:

→ Vegetables

01 - 1.3 lbs potatoes, peeled and diced
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 4 oz kale (preferably collard greens or Portuguese couve), 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 and black pepper, to taste

# Directions:

01 - Heat 1 tablespoon 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. Cook, stirring occasionally, for 3 minutes to meld flavors.
03 - Pour in the broth and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 20 minutes.
04 - Lift chorizo slices out with a slotted spoon and set aside.
05 - Blend soup using an immersion blender or standard blender until smooth and creamy.
06 - Return chorizo to pot, add kale, and simmer for 5 to 7 minutes until greens are tender.
07 - Stir in remaining olive oil, season with salt and black pepper to taste, then serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The creamy potato base hiding underneath makes it feel indulgent without being heavy.
  • Smoky chorizo does all the flavor work so you can relax while it cooks.
02 -
  • Don't skip removing the chorizo before blending—it'll break into tiny pieces and disappear instead of adding those precious pockets of flavor.
  • Blend the soup before adding the kale, not after; the kale needs those 5 to 7 minutes to wilt properly and keep its texture.
03 -
  • Cut your kale thin enough that you could read through it—this way it wilts into the soup instead of staying chewy and tough.
  • Taste the soup after blending but before adding the kale, so you can adjust seasoning while you still can.
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