Portuguese Caldo Verde (Printable)

Creamy potato soup with tender kale and smoky chorizo for a hearty, comforting meal.

# 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 and black pepper, to taste

# Method:

01 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion and garlic; cook until translucent, about 4 minutes.
02 - Add diced potatoes and chorizo slices. 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 until potatoes are tender.
04 - Using a slotted spoon, remove chorizo slices and set aside.
05 - Blend soup using immersion blender or in batches in a standard blender 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 1 tablespoon olive oil, season with salt and black pepper to taste, and serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been stirring it all day.
  • That moment when the blended potatoes turn the broth silky and cream-colored is pure kitchen magic.
  • The kale stays bright and tender, never mushy, because it goes in at just the right time.
02 -
  • Don't skip removing the chorizo before blending—leaving it in can make the soup grainy and uneven in texture, and you lose that nice textural contrast when you return it.
  • The second tablespoon of olive oil stirred in at the end is what transforms the soup from good to silky and luxurious, so don't be tempted to skip it thinking you're being healthy.
  • If your soup seems thin after blending, that's okay—it thickens slightly as it cools and will be exactly right, but if you're worried, simmer it uncovered for a few extra minutes.
03 -
  • If you can find Portuguese chorizo or chouriço, it's worth seeking out—it has a different flavor profile that feels more authentic, but Spanish chorizo is a reliable substitute if that's what you have.
  • The final stir of olive oil isn't just flavor—it also helps the soup reach that restaurant-quality silky appearance that makes people think you worked harder than you did.
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