Portuguese Caldo Verde Soup (Print)

Comforting blend of kale, smoky chorizo, and creamy potatoes for a hearty, flavorful dish.

# Components:

→ Vegetables

01 - 1.3 lbs peeled and diced potatoes
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 4 oz kale, 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

# Directions:

01 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion and garlic, cooking until translucent, approximately 4 minutes.
02 - Incorporate diced potatoes and chorizo into the pot. Stir occasionally and cook for 3 minutes to meld flavors.
03 - Pour in broth and bring mixture to a boil. Reduce heat, cover, and simmer for 20 minutes until potatoes are tender.
04 - Extract chorizo slices with a slotted spoon and set aside.
05 - Use an immersion blender or standard blender to puree the soup until smooth and creamy.
06 - Return the chorizo to the pot, add the kale, and simmer an additional 5 to 7 minutes until greens are wilted.
07 - Stir in remaining tablespoon of olive oil. Season with salt and black pepper to taste. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can have genuine, silky comfort food on a weeknight without fuss.
  • The chorizo does all the heavy lifting flavor-wise—it seasons the whole pot as it cooks, so you're tasting richness in every spoonful.
  • One pot, no fiddling, and it somehow tastes like you've been cooking all day.
02 -
  • Don't skip removing the chorizo before blending—bits of it can clog your immersion blender or make the texture chunky instead of creamy.
  • The kale goes in at the very end because it only needs to wilt; over-cooking turns it bitter and gray, and you lose that bright, slightly mineral taste that makes the soup complete.
  • Taste before serving—chorizo saltiness varies wildly by brand, so you might not need any additional salt at all.
03 -
  • Make your own chorizo-infused oil by cooking sliced chorizo in olive oil, then straining it—drizzle this over finished bowls for restaurant-level presentation.
  • If your potatoes aren't breaking down enough after 20 minutes, give them another 5—underdone potatoes ruin the texture of the whole soup.
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