Portuguese Caldo Verde Soup (Printable)

A creamy potato soup with kale and smoky chorizo, offering a warm, satisfying 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

# Directions:

01 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent, about 4 minutes.
02 - Incorporate diced potatoes and sliced chorizo. Cook, stirring occasionally, 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 with a slotted spoon and set aside.
05 - Using an immersion blender or blender in batches, puree soup until smooth and creamy.
06 - Return chorizo to pot, add kale, and simmer for 5 to 7 minutes until greens are wilted and 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 weeknight dinners feel effortless and restaurant-quality.
  • The creamy potato base with crispy chorizo and wilted kale creates a perfect balance of comfort and nutrition.
  • This is the kind of soup that tastes better as leftovers, making it ideal for batch cooking.
02 -
  • Don't skip removing the chorizo before blending—I learned this the hard way when the sausage turned to paste and the texture became mealy rather than chunky-smooth.
  • Kale added at the very end stays vibrant and tender instead of turning dark and bitter, which completely changes how the soup tastes on the palate.
  • This soup thickens as it cools, so if making ahead, thin it with a splash of broth when reheating to restore the creamy consistency.
03 -
  • Make a double batch and freeze portions in containers—the flavors deepen as it sits, and you'll have a reliable answer to what's for dinner on tired evenings.
  • Adding the kale at the very end is the secret that keeps its color bright and flavor fresh rather than muted and overcooked.
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