Portuguese Caldo Verde Soup (Printable)

A creamy Portuguese soup featuring potatoes, kale, and smoky chorizo in a rich broth.

# 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 (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, to taste
09 - Black pepper, to taste

# How-To Steps:

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 slices to the pot. Stir occasionally and cook for 3 minutes to blend flavors.
03 - Pour in broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until potatoes are tender.
04 - Remove chorizo slices with a slotted spoon and set aside.
05 - Use an immersion blender or standard blender to puree the soup until 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 remaining olive oil. Season with salt and black pepper to taste. Serve hot.

# Expert Hints:

01 -
  • It tastes like you've been simmering it all day, but it's done in under an hour.
  • The chorizo releases just enough fat to make the whole pot feel indulgent without being heavy.
  • It's one of those rare soups that actually gets better if you make it ahead.
02 -
  • If you blend the soup with the chorizo still in it, you'll end up with pink mush instead of a creamy base with distinct slices.
  • Slice the kale as thin as possible, thick ribbons won't wilt properly and they'll feel chewy instead of silky.
  • Don't skip the final drizzle of olive oil, it brings everything together and adds a richness you can't get any other way.
03 -
  • Let the soup sit for ten minutes after blending so the flavors settle and the texture smooths out even more.
  • If your chorizo is lean, add an extra glug of olive oil when you sauté the onions to make sure you get enough richness.
  • Taste the broth before you add the potatoes, if it's too salty, cut it with a bit of water so the finished soup doesn't end up over seasoned.
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