Portuguese Caldo Verde Soup (Printable)

Creamy potato soup with kale and smoky chorizo for a hearty Portuguese-inspired dish.

# 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, to taste
09 - Black pepper, to taste

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion and garlic, cooking until translucent, about 4 minutes.
02 - Add diced potatoes and sliced chorizo to the pot. Stir occasionally and cook for 3 minutes to meld flavors.
03 - Pour in broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until potatoes are tender.
04 - Extract chorizo slices using a slotted spoon and set aside.
05 - Puree the soup using an immersion blender or regular blender until smooth and creamy.
06 - Return chorizo to pot and add thinly sliced kale. Simmer an additional 5 to 7 minutes until greens are tender.
07 - Stir in remaining olive oil, season with salt and black pepper to taste, and serve hot.

# Expert Hints:

01 -
  • It comes together in under an hour and asks for just a handful of everyday ingredients, so there's no stress or complicated timing.
  • The soup transforms from chunky to silky-smooth in minutes, which feels like a small kitchen magic trick every single time.
  • Chorizo does the heavy lifting flavor-wise, so even if you're tired, this tastes like you've been simmering something all day.
02 -
  • Don't skip the step of removing the chorizo before blending—it will shred into tiny pieces and make the texture grainy instead of silky.
  • If your soup feels too thick after blending, warm a bit of extra broth and stir it in; if it's too thin, simmer uncovered for a few minutes to let some liquid evaporate.
  • The kale goes in at the very end because it only needs to wilt—overcooked kale turns dark and bitter, which defeats the whole point.
03 -
  • If you have an immersion blender, use it directly in the pot—it's faster, easier to clean, and gives you better control over how smooth or rustic you want the texture.
  • Don't be afraid of the olive oil at the end; it's not excess, it's essential—it carries flavor and adds a luxurious mouthfeel that makes you feel taken care of.
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