Portuguese Caldo Verde (Printable)

A creamy potato and kale soup with smoky chorizo offering a comforting, hearty taste.

# What You Need:

→ Vegetables

01 - 1.3 lbs peeled and diced potatoes
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 4 oz kale (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 chopped onion and minced garlic, sautéing until translucent, approximately 4 minutes.
02 - Add diced potatoes and sliced chorizo to the pot. Stir occasionally and cook for 3 minutes to develop flavors.
03 - Pour in broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until potatoes are tender.
04 - Lift chorizo slices out with a slotted spoon and set aside.
05 - Use an immersion blender or standard blender to blend soup until smooth and creamy.
06 - Return chorizo to pot. Add thinly sliced kale and simmer for 5 to 7 minutes until greens are wilted and tender.
07 - Stir in remaining tablespoon olive oil, season with salt and pepper to taste, and serve warm.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like you've been tending it all day.
  • The combination of creamy potatoes and crispy chorizo edges creates this magical textural contrast that keeps you going back for another spoonful.
  • It's naturally gluten-free and feels elegant enough for guests but simple enough for a quiet Tuesday night.
02 -
  • Don't skip the immersion blender step—this is what transforms a chunky potato soup into something luxurious and elegant, and it's where the real magic happens.
  • If you add the kale before blending, you'll end up with green-specked soup instead of the traditional deep green finish, so patience here pays off.
  • Taste the broth before you start—if it's already heavily salted, go easy on the final seasoning or you'll end up with an overly salty bowl.
03 -
  • Chill your blender pitcher before blending hot soup if you're using a regular blender—it prevents thermal shock and keeps the whole process safer.
  • The quality of your olive oil will shine in the final drizzle, so use something you actually enjoy tasting on its own.
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