Save I was halfway through a cold November evening when my neighbor knocked with a container of something green and steaming. One spoonful later, I was hunting down Portuguese chorizo at three different markets. The soup was simple, just potatoes and kale, but it had this smoky richness that made me forget I was eating vegetables. I've been making my own version ever since, and it's become my go-to whenever the weather turns.
The first time I served this to friends, I underestimated how much bread we'd need. Everyone kept reaching for another slice to soak up the broth, and by the third bowl, we were out. Now I always bake or buy extra, because this soup practically demands it. There's something about the way the olive oil sits on top that makes every bite feel a little luxurious.
Ingredients
- Potatoes: Use starchy varieties like Yukon Gold or Russet so they break down easily and create that creamy base without any cream.
- Kale: Traditional couve is hard to find outside Portugal, but collard greens or Lacinato kale work beautifully when sliced thin enough to wilt into ribbons.
- Chorizo sausage: The smokiness is everything here, look for cured Spanish or Portuguese chorizo, not the fresh Mexican kind.
- Onion and garlic: These build the foundation, cook them low and slow until they smell sweet and almost caramelized.
- Chicken or vegetable broth: Homemade is lovely, but a good quality store bought broth works just fine and saves time.
- Olive oil: You'll use it twice, once for sauteing and again at the end to add a silky finish.
- Salt and black pepper: Taste as you go, the chorizo adds salt, so you might need less than you think.
Instructions
- Soften the aromatics:
- Heat a tablespoon of olive oil in your largest pot and add the onion and garlic. Let them cook gently until they turn translucent and smell like they're halfway to caramelizing, about four minutes.
- Add potatoes and chorizo:
- Toss in the diced potatoes and chorizo slices, stirring them around for a few minutes. You'll see the chorizo start to release its orange oil, and that's exactly what you want.
- Simmer until tender:
- Pour in the broth and bring everything to a boil, then lower the heat and cover. Let it simmer for twenty minutes, or until the potatoes are soft enough to mash with the back of a spoon.
- Remove chorizo and blend:
- Fish out the chorizo slices and set them aside. Use an immersion blender to puree the soup until it's smooth and creamy, or transfer it in batches to a regular blender if that's what you have.
- Finish with kale:
- Return the chorizo to the pot and stir in the thinly sliced kale. Let it simmer for another five to seven minutes until the greens are tender and dark.
- Season and serve:
- Drizzle in the remaining olive oil, taste, and adjust the salt and pepper. Serve it hot with plenty of crusty bread on the side.
Save I made this for my dad once after he mentioned missing the soup he had in Lisbon years ago. He didn't say much while he ate, just kept going back for more. When he finally looked up, he said it tasted right, and I knew I'd gotten it close enough to the real thing. It's not just soup after that, it's a little piece of a place you might never have been.
Making It Your Own
If you want to keep it vegetarian, swap the chorizo for smoked paprika and maybe some white beans for body. You lose the meaty richness, but you gain a cleaner, earthier flavor that's just as satisfying. I've also added a splash of white wine after the onions soften, and it gives the broth a subtle brightness that plays nicely with the smokiness.
Storage and Reheating
This soup keeps in the fridge for up to four days, and it actually thickens and deepens in flavor overnight. When you reheat it, you might need to add a splash of broth or water to loosen it up. I've frozen it successfully too, though the kale can get a bit softer after thawing, so I sometimes add fresh greens when I reheat if I'm feeling particular.
Serving Suggestions
A good sourdough or Portuguese broa is traditional, but any crusty bread will do the job. I like to set out a little dish of extra olive oil and some flaky salt so people can adjust their bowls to taste. A simple green salad on the side keeps things light, or you can lean into the comfort and serve it with cheese and olives.
- Drizzle each bowl with a bit more olive oil and a crack of black pepper right before serving.
- If you like heat, a pinch of red pepper flakes stirred in at the end wakes everything up.
- Leftovers make an excellent lunch the next day, especially if you have good bread to dunk.
Save This is the kind of soup that makes you feel like you know what you're doing in the kitchen, even on nights when you're winging it. It's forgiving, it's warm, and it turns a few humble ingredients into something that feels like a hug in a bowl.
Recipe Questions & Answers
- → What type of greens are best for this dish?
Traditionally, Portuguese couve or collard greens are used, but kale is a great substitute offering similar texture and flavor.
- → Can chorizo be substituted or omitted?
Yes, for a meat-free version, omit the chorizo and use vegetable broth. Smoked paprika can add a smoky depth to the dish.
- → How is the creamy texture achieved?
The soup is blended after cooking the potatoes until tender, creating a smooth, creamy base.
- → What cooking equipment is recommended?
A large pot for simmering and an immersion or standard blender to puree the soup are essential.
- → How long does the preparation take?
Preparation requires about 15 minutes, with an additional 35 minutes of cooking time for the best results.