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Caldo Verde (Portuguese Green Soup)

Caldo Verde is how the Portuguese do comfort food! It’s a popular Portuguese soup made with collard greens (or kale), potatoes, sausage and bacon. It tastes like um abraço (a hug), especially on a chilly day!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6
Course: Soup
Cuisine: Portuguese

Ingredients

  • 2 pounds Yukon Gold (or Russet) potatoes peeled and quartered
  • 1 large yellow onion peeled and quartered
  • 3 cloves garlic minced
  • 1/2 cup extra-virgin olive oil plus more for serving
  • 1 pound linguiça (kielbasa or chorizo) sausage thinly sliced
  • 1 bunch collard greens thoroughly washed
  • 4 slices thick-cut bacon diced
  • 8 cups low-sodium chicken (or vegetable) broth
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Start by removing the stem off every collard green leaf. Then, stack three to four leaves at a time and roll them like cigars. Cut them crosswise into very thin strips. Proceed with the rest of the leaves. Reserve.
  2. In a heavy bottomed pot, add the peeled potatoes, the quartered onion, the minced cloves of garlic, the olive oil and the chicken broth. Bring it to a boil over high heat, then lower the heat to medium low and cook until the potatoes are tender and ready to be mashed (about 20 min).
  3. Using an immersion blender, blend the soup until smooth. You can also use a regular blender and blend the soup in batches.
  4. Add the collard greens, stir, and keep cooking for 15 more minutes or until the greens are tender.
  5. While the greens are cooking, brown the bacon and sausage. In a large skillet, over medium heat, cook the bacon and the sausage until browned, about 5-8 minutes.
  6. Add the bacon/sausage mixture to the soup and cook until the soup boils again. Season with salt and pepper to taste.
  7. Serve immediately with extra olive oil for drizzling.

Notes

  • Modifications:
  • Leftovers/Reheating Instructions:
  • For a creamier soup, you can add one more pound of potatoes.
  • Leftovers will keep for up to 3-4 days in the fridge or can be frozen for up to 3 months.
  • Reheat on the stove, over low heat, adding more liquid as needed to bring it back to the original consistency.