Caldo Verde: The Ultimate Portuguese Potato and Kale Soup

Discover the cozy comfort of northern Portugal with this quick and easy Caldo Verde recipe. This hearty potato and kale soup is perfect for those lazy, rainy days when you crave something warm and satisfying without spending hours in the kitchen.

Caldo Verde is a rustic dish that combines simple, affordable ingredients to create a bowl of pure comfort. With just 10 minutes of prep and 30 minutes of cooking time, you’ll have a delicious one-pot meal that will transport you straight to the Portuguese countryside.

The Magic of Caldo Verde

Caldo Verde, which translates to “green broth,” is a beloved Portuguese staple. The key to an authentic Caldo Verde lies in cooking it until the potatoes break down, creating a creamy base that’s tinted a beautiful green from finely shredded kale. This soup is not just a meal; it’s a warm hug in a bowl.

Perfecting the Potato Texture

Our recipe takes inspiration from the Colombian potato soup, ajiaco, by using two types of potatoes. Russet potatoes break down to thicken the soup, while Yukon Golds maintain their shape for a delightful textural contrast. After 25 minutes of simmering, you’ll have a perfectly balanced soup with both creamy and chunky elements.

Customizing Your Caldo Verde

While traditionally made with chicken stock, you can easily adapt this soup for vegetarian diets by using vegetable stock or water. For an extra layer of flavor, add some Portuguese sausage like chouriço, linguiça, or salpicão. If you can’t find these, any garlicky precooked or dry-cured pork sausage will do the trick.

Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe

Ingredients

• 2 tablespoons (30g) unsalted butter
• 1 medium yellow onion or large leek, finely diced (about 8 ounces; 225g)
• 3 medium cloves garlic, sliced (about 1 tablespoon; 15g)
• Kosher salt and freshly ground black pepper
• About 6 tablespoons (90ml) extra-virgin olive oil
• 1 large russet potato, peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g)
• 2 medium Yukon Gold potatoes, peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g)
• 6 cups (1.4L) homemade or store-bought low-sodium chicken stock (see note)
• 1 bunch curly or lacinato kale, tough stems removed, leaves finely chopped (about 3/4 pound; 340g)
• 12 ounces (340g) cooked linguiça or other garlicky pork sausage, cut into 1/4- to 1/2-inch slices (see note)
• Minced fresh chives, for garnish (optional)

Directions

1. Begin by melting the butter in a large Dutch oven or saucepan over medium heat. Add the onion (or leek) and garlic, seasoning with salt and pepper. Cook, stirring frequently, until the vegetables are softened but not browned, about 5 minutes. If needed, add olive oil to keep the mixture moist and prevent sticking.
2. Add the potatoes and stock to the pot and bring the mixture to a simmer, stirring occasionally. Introduce the kale and continue cooking until the russet potato slices have completely broken down (you can use a spoon or potato masher to help this process along), the Yukon Golds are tender, and the kale has softened. The soup should thicken to a creamy consistency, which typically takes 25 to 30 minutes. Stir in the sausage and let it warm through. Taste and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh chives if desired.

Notes

For a vegetarian version, simply substitute the chicken stock with vegetable stock and omit the sausage.