Portuguese Caldo Verde Soup (Printable Version)

A creamy blend of potatoes, kale, and smoky chorizo offering a hearty and comforting 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

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion and garlic, sautéing until translucent, approximately 4 minutes.
02 - Incorporate diced potatoes and chorizo slices. Stir occasionally for 3 minutes to meld flavors.
03 - Pour in broth, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, until potatoes are tender.
04 - Extract chorizo with a slotted spoon and set aside.
05 - Using an immersion blender or in batches with a standard blender, puree soup until smooth and creamy.
06 - Return chorizo to the pot, add thinly sliced kale, and simmer for 5–7 minutes until greens are wilted and tender.
07 - Stir in remaining tablespoon of olive oil, season with salt and black pepper to taste, and serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour, which means weeknight dinners feel less like a chore and more like treating yourself.
  • The chorizo releases this smoky richness that makes people think you've been cooking all day, when really it's just physics and good timing.
  • One pot means one pot to wash, and that alone might be reason enough to make it again.
02 -
  • If you skip the second olive oil at the end, the soup tastes flat and one-dimensional—that finishing oil is the difference between good and memorable.
  • Don't add the kale until after you've blended, or you'll end up with an unappetizing grayish-brown color and lose the brightness that makes this soup special.
  • The potato-to-liquid ratio is everything; too much broth and it tastes diluted, too little and it becomes more stew than soup.
03 -
  • Make a double batch and freeze half; it reheats beautifully and tastes even better the next day when flavors have had time to deepen and settle.
  • If your chorizo is particularly greasy, pat it with a paper towel before slicing to avoid an oily top layer on your finished soup.
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