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Caldo Verde (Portuguese Green Soup)

A recipe for Caldo Verde (Portuguese Green Soup)! This comforting potato soup is packed with thinly sliced greens and Chouriço.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4 Servings
Course: Soup
Cuisine: Portuguese

Ingredients

  • 1/4 cup (60 milliliters) olive oil
  • 6 ounces (170 grams) Chouriço sliced into 1/4 inch (6 millimeter) thick rounds
  • 1 large onion peeled and diced
  • 3 garlic cloves peeled and crushed
  • 1 pound (450 grams) Yukon Gold potatoes peeled and diced
  • salt to taste
  • white pepper to taste
  • 6 cups (1.4 liters) water
  • 8 ounces (227 grams) kale or collard greens thick stems removed and thinly sliced

Instructions

    Cup of Yum
  1. In a large pot, drizzle the olive oil over medium heat.
  2. Add the Chouriço slices and cook, stirring occasionally, until browned, 3-5 minutes.
  3. Use a slotted spoon to remove the sausage to a plate and set aside, keeping all the drippings in the pot.
  4. Add the diced onions. Cook, stirring occasionally, until softened and translucent.
  5. Stir in garlic and cook until fragrant, about 1 minute.
  6. Add the diced potatoes and cover with the 6 cups (1.4 liters) water. Season with salt and white pepper.
  7. Bring to a boil, then decrease heat to medium low.
  8. Simmer until the potatoes are tender, 15-20 minutes. Remove from heat.
  9. Use an immersion blender (or carefully transfer to a blender) to puree the soup.
  10. Bring the soup back to a boil, stir in the kale (some recipes add the reserved Chouriço at this point), reduce the heat to a simmer and cook until the kale is completely tender and vibrant, about 10 minutes. Adjust seasonings to taste.
  11. Serve immediately with the Chouriço (if traditional- with one slice of Chouriço on top and the remaining chouriço on the side).