Portuguese Caldo Verde Soup (Printable)

A creamy soup combining tender potatoes, kale, and smoky chorizo for a wholesome Portuguese classic.

# 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 of olive oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent, about 4 minutes.
02 - Add the diced potatoes and sliced chorizo to the pot. Cook, stirring occasionally, for 3 minutes to meld flavors.
03 - Pour in the broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until potatoes are tender.
04 - Remove chorizo slices with a slotted spoon and set aside.
05 - Use an immersion blender or batches in a 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 the greens are tender.
07 - Stir in the remaining olive oil. Season with salt and black pepper to taste. Serve hot.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like it's been simmering all day, which never gets old.
  • The chorizo does almost all the flavor work, so you can focus on chopping and stirring instead of juggling ten ingredients.
  • Somehow it's both elegant enough to serve guests and humble enough to eat in your pajamas on a Tuesday.
02 -
  • Don't skip removing the chorizo before blending—if you puree it, you lose those beautiful coins that float on top and catch the light.
  • If your soup seems too thick, add a splash more broth or warm water; if it's too thin, let it simmer uncovered for a few minutes to reduce.
03 -
  • If you can't find good chorizo, smoked paprika mixed into the onions at the start will approximate the flavor, though you'll lose the textural element of the sausage.
  • An immersion blender is worth having just for soups like this—it lets you control the texture exactly and saves you from ladling hot soup into a blender in batches.
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