Portuguese Caldo Verde Soup (Printer-Friendly)

Creamy Portuguese potato soup with kale and smoky chorizo, rich and comforting.

# What You Need:

→ Vegetables

01 - 1.3 pounds potatoes, peeled and diced
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 4 ounces kale (preferably collard greens or Portuguese couve), thinly sliced

→ Meats

05 - 5 ounces chorizo sausage, thinly sliced

→ Liquids

06 - 5 cups chicken or vegetable broth
07 - 2 tablespoons olive oil

→ Seasonings

08 - Salt, to taste
09 - Black pepper, to taste

# Directions:

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; cook, stirring occasionally, 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 - Use a slotted spoon to remove chorizo slices and set aside.
05 - Use an immersion blender or regular blender to puree the soup until smooth and creamy.
06 - Return chorizo to the pot; add kale and simmer 5 to 7 minutes until greens are wilted and tender.
07 - Stir in remaining tablespoon olive oil; season with salt and black pepper to taste; serve hot.

# Expert Suggestions:

01 -
  • Ready in under an hour but tastes like it's been simmering all day.
  • The creamy potato base feels indulgent without any cream whatsoever.
  • Chorizo does the heavy lifting flavor-wise, so you can't really mess this up.
  • Naturally gluten-free and forgiving enough for weeknight cooking.
02 -
  • Don't skip the step of removing the chorizo before blending—it keeps your soup smooth and the chorizo crispy where it matters.
  • The soup thickens as it sits, so if you're making it ahead, add a splash of broth when you reheat it.
  • If your kale is tough, slice it thinner than you think you need to; it wilts faster that way.
03 -
  • If you can't find Portuguese chorizo, Spanish chorizo works beautifully, but avoid the fresh, raw kind—you want the cured, sliceable variety.
  • The immersion blender makes this so much easier than a traditional blender, and you can blend it right in the pot, which means less cleanup and better texture control.
Go Back