Portuguese Caldo Verde (Print View)

Hearty Portuguese soup blending kale, chorizo, and potatoes in a creamy, savory broth.

# Components:

→ 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

# Preparation Steps:

01 - Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and garlic, sauté until translucent, about 4 minutes.
02 - Add diced potatoes and chorizo to the pot. Cook, stirring occasionally, 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 - Extract chorizo slices using a slotted spoon and set aside.
05 - Blend the soup until smooth and creamy using an immersion blender or in batches with a standard blender.
06 - Return chorizo to the pot, add sliced kale, and simmer another 5 to 7 minutes until greens are tender.
07 - Stir in remaining olive oil, season with salt and pepper to taste, then serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The kale softens into the creamy potato base while the chorizo stays slightly firm and smoky, creating this perfect texture contrast that keeps you coming back for another spoonful.
  • There's something deeply satisfying about making a soup that feels both rustic and elegant enough to serve to guests.
02 -
  • Don't skip removing the chorizo before blending—it would break into tiny bits and disappear into the creaminess, and you want those smoky pieces to be visible and distinct.
  • The kale goes in at the very end because it only needs 5 to 7 minutes; any longer and it becomes army-green and bitter instead of tender and sweet.
  • Taste after you add the chorizo back in, because the sausage is already seasoned and you might need less salt than you think.
03 -
  • Use an immersion blender instead of a regular blender if you have one—you won't have to cool the soup down or work in batches, and there's something satisfying about pureeing it right where it lives.
  • If Portuguese chouriço is impossible to find, look for it at a Spanish market or order it online; it's worth the small effort because its flavor is distinctly different from Spanish chorizo, a little more garlicky and less paprika-forward.
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