Portuguese Caldo Verde Soup (Printable)

Creamy soup with kale, smoky chorizo, and tender potatoes, perfect for a warm, hearty meal.

# 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

# Cooking Steps:

01 - Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and garlic, sauté until translucent, about 4 minutes.
02 - Add diced potatoes and chorizo to the pot. Cook, stirring occasionally, for 3 minutes to develop 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 - Using an immersion blender or standard blender in batches, 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 greens are tender.
07 - Stir in remaining olive oil, season with salt and black pepper to taste, and serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour, making it perfect for weeknights when you want something that feels special without the fuss.
  • The contrast between the creamy potato base and silky kale against little pockets of smoky chorizo is genuinely addictive.
  • One pot means minimal cleanup, which honestly makes a weeknight dinner feel like a victory.
02 -
  • Don't skip removing the chorizo before blending; if you blend it in, the soup becomes muddy and bitter instead of bright and balanced.
  • The kale must go in after blending; adding it beforehand means you're blending delicate greens into oblivion when they should add texture and a gentle bite.
03 -
  • Keep your immersion blender at a slight angle submerged in the soup rather than letting it break the surface; you'll get a silkier result and fewer spatters.
  • If your potatoes aren't quite soft after twenty minutes, don't panic—give them another five; better to wait than to serve half-cooked ones.
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