Portuguese Caldo Verde Soup (Printable)

Comforting creamy potato soup with kale and smoky chorizo, inspired by Portuguese flavors.

# Ingredient List:

→ Vegetables

01 - 1.3 lbs peeled and diced potatoes
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 4 oz kale, 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 of olive oil in a large pot over medium heat. Add finely chopped onion and minced garlic; sauté until translucent, about 4 minutes.
02 - Add diced potatoes and thinly sliced chorizo to the pot. Stir and cook for 3 minutes to blend flavors.
03 - Pour in the 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 standard blender in batches, puree the soup until smooth and creamy.
06 - Return chorizo to the pot. Stir in thinly sliced kale and simmer for 5 to 7 minutes until the greens are tender.
07 - Stir in remaining tablespoon of olive oil. Season with salt and black pepper to taste. Serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you've been cooking all day.
  • One pot, honest flavors, and that perfect balance of creamy and savory that makes you reach for seconds.
  • It's gluten-free and naturally feels like comfort without any fuss.
02 -
  • Don't skip the blending step—that's what transforms this from chunky potato soup into the creamy, luxurious version that makes people ask for the recipe.
  • Add the kale after blending, not before, so it stays vibrant and tender instead of disappearing into the puree.
  • Taste the broth before you commit to extra salt because chorizo and the final drizzle of olive oil already bring plenty of savory depth.
03 -
  • Slice your kale paper-thin so it wilts in minutes and distributes evenly throughout the pot instead of settling in clumps.
  • If your soup feels too thick after blending, thin it with a splash of broth or water—creamy doesn't mean dense.
  • Keep the broth simmering gently, never aggressively, or you'll lose the silky texture and the flavors won't meld the way they should.
Go Back