Caldo Verde (Portuguese Potato, Kale, and Chorizo soup)

Caldo Verde is a Portuguese potato soup with thin strips of kale and chorizo sausage. It is creamy, filling, and nutritious! Caldo Verde translates to “green soup”, and this soup got its name due to the addition of green leafy vegetables. This soup has very simple ingredients, but somehow comes together to create a delicious and filling soup. Make a batch of this soup and cozy up with a bowl!

Portuguese Potato, Kale, and Sausage Soup

I do my best to try every potato soup in the world. Potatoes could possibly be my favorite food, especially in soup form. Something about how comforting the texture is always satisfies me every time I eat them.

This Portuguese potato, kale, and sausage soup has very simple flavors. The soup is really flavored by the chorizo, so it is important to not skip that part. I love that this soup is both dairy free and gluten free, so a wide range of eaters can enjoy it. If you love this soup, you may like my pumpkin potato soup with sausage.

When making caldo verde (portuguese potato, kale, and chorizo soup) the first step is to brown the sausage. Then, the potatoes cook with onions, garlic, and broth until tender. The next step is to puree the soup with a little bit of the chorizo, put it back on the heat, add the remainder of the sausage and then add in thin ribbons of kale. You let the soup simmer until the kale is wilted and then serve it with some crusty bread.

Caldo Verde

I visited a Portuguese restaurant in Philadelphia named “Gilda”, and I saw Caldo Verde on the menu. I loved that it was a menu offering for brunch, and I didn’t hesitate to order it. Before I had it for the first time, I wasn’t sure if the kale and potato get pureed together, or what. So I was surprised to see that the base of the soup was all potato, and then these thin strips of kale were swirled in. Then the soup was topped with some crispy pieces of Portuguese sausage. I loved it so much, and I’ve been thinking about it ever since. When I traveled to Portugal last fall, you bet I ordered it every chance I could!

In my version of caldo verde, I chose to add in a little vinho verde (Portuguese wine) to the recipe. This addition is not traditional but I used it to deglaze my pan once the onions and garlic were browning. If I didn’t have Portuguese wine at home, I would have use any white wine. It is only two tablespoons of wine, so it does not make a huge difference with the flavor, but I think it adds a little oomph to it.

What do you need to make Caldo Verde?

1. Portuguese Linguiça or Chorizo – I cannot always find Linguiça by me, so I make this soup with Spanish Chorizo a lot. They both have a similar flavor.
2. Yukon Gold Potatoes – These are my favorite potatoes to cook with. I like the golden color they give the soup instead of a pale white or brown hue. Also, make sure your potatoes are peeled.
3. Kale – I like to use either whole tuscan or lacinto kale leaves. Then, I just cut them in thin slices and rinse them before adding them to my soup.
4. Onions and Garlic – Absolutely essential. Don’t skimp!
5. Broth – I use chicken broth, but you can absolutely use vegetable broth
6. Olive Oil – or Butter!
7. Portuguese Vinho Verde or and White Wine (optional) – I use this to deglaze my pan and I love the flavor it brings the soup.
8. Better than Bouillon Paste – I use this to add more flavor to the soup. The ingredients are very basic, so this paste helps give it a cozier flavor.

How to make Caldo Verde (Portuguese Potato, Kale, and Sausage Soup)

Ingredients  

• 3 tbsp olive oil
• 12 oz Portuguese or Spanish Chorizo sliced into 1/2″ slices
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 5 large yukon gold potatoes peel and chopped
• 6 cups chicken broth or vegetable broth
• 1.5 tsp Sea Salt plus additional 1/2 tsp
• 6 oz kale thinly sliced
• 2 tbsp vinho verde or white wine optional
• 1/2 tsp better than bouillon chicken flavor

Instructions 

• Add 1 tablespoon of olive oil to a large soup pot on medium low heat.
• Add in sliced chorizo and cook until brown on both sides. Using a slotted spoon so that the oil remains in the pan, remove the chorizo and add it to a plate. Set it aside while you work on the soup.
• Add remainder of the olive oil to the pan on medium low heat and then add your onions. Let them brown slightly before adding in your garlic. Stir frequently.
• If you are using wine, add it once the garlic is starting to brown. This will help you deglaze the pan and add in an extra burst of flavor. If you are not using wine, you can deglaze the pan once you add in your broth. Stir the wine with the onions and garlic and let it cook for about two minutes so that the alcohol cooks out.
• Add in your 1/2 teaspoon of better than bouillon and stir, followed by the chopped potatoes, 1.5 teaspoons of salt, and 6 cups of broth. Mix well, bring the soup up to a boil, and then immediately bring the soup to low. Let it simmer for 20 minutes so that the potatoes are tender enough to puree.
• While your soup is cooking, slice your kale into long thin strips. Remove the thick parts of the stem.
• Once the potatoes in the soup are tender, add the soup, along with one small handful of the chorizo, to a vitamix or high speed blender to puree completely. You can also use an immersion blender, but it may not come out as creamy.
• Once the soup is smooth, add it back to the soup pot, along with the kale, 1/2 teaspoon of salt, and remaining chorizo. Simmer for 5 minutes and then serve with some crusty bread.

Notes

This soup does not typically have any cheese or milk in it, but if you prefer you may top this soup with a little parmesan