Caldo Verde is one of those dishes that feels like a warm hug on a chilly evening. It’s a straightforward soup made with potatoes, kale, and slices of spicy chorizo. Even if you’re not familiar with Portuguese food, this recipe is easy enough for a busy night and still feels special.
The Story Behind This Recipe
I first came across Caldo Verde on a trip to Portugal, where it was served as a starter during a casual family meal. The combination of tender potatoes and garlicky kale with just a touch of smoky sausage really stuck with me. It’s the kind of dish that’s simple but comforting, especially when you want something homemade without a lot of fuss.
Making this soup at home became my go-to when the weather turns cooler or when I want a quick, satisfying dinner. It doesn’t require any fancy technique—just good ingredients simmered together and blended for that creamy base. I like to use traditional Portuguese chorizo if I can find it, but any smoked sausage will do in a pinch.
One thing I like about this recipe is how flexible it is. If you want it lighter, leave out the sausage and just use olive oil. Or add a little bit of shredded kale at the end if you prefer some texture rather than all blended. I often make extra and keep it for leftovers—it heats up well and makes a practical lunch the next day.
This soup also brings a bit of history into the kitchen; Caldo Verde is a classic northern Portuguese comfort food that’s been around for centuries. It’s typically eaten at gatherings or festivals, but I find it fits right in on a weeknight table. Cozy but uncomplicated, it’s one of those recipes to keep in your rotation.
Cuisine: Portuguese
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 4 medium potatoes, peeled and diced
- 6 cups vegetable or chicken broth
- 6 ounces Portuguese chorizo or smoked sausage, thinly sliced
- 4 cups kale, stems removed, thinly sliced
- Salt and black pepper, to taste
Instructions
- Step 1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
- Step 2. Add the garlic and cook for another minute until fragrant.
- Step 3. Add the diced potatoes and broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, until the potatoes are tender.
- Step 4. Remove about half the soup and blend it until smooth, then return it to the pot to make the base creamy.
- Step 5. Add the sliced chorizo and kale to the pot. Simmer for another 5-7 minutes until the kale is tender but still bright.
- Step 6. Season with salt and black pepper to taste. Serve hot.
Tips for Success
- If you don’t have a blender, you can mash the potatoes directly in the pot with a potato masher.
- Use a sturdy kale like Lacinato (dinosaur kale) for the best texture and flavor.
- Slice the chorizo thinly so it releases its flavor evenly without overpowering the soup.
Variations & Substitutions
- Make it vegetarian by skipping the sausage and adding a splash of smoked paprika to keep some smokiness.
- Try substituting kale with collard greens or Swiss chard for a different twist.
- Add a squeeze of lemon juice at the end for a touch of brightness.
