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Portuguese caldo verde potato and kale soup with slices of chouriço and rustic bread.

Portuguese Caldo Verde with Chouriço

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A comforting Portuguese potato and kale soup finished with slices of smoky chouriço and olive oil.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Portuguese
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Soup
  • 2 tbsp olive oil plus more to serve
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 lb russet potatoes peeled and cubed
  • 6 cups chicken or vegetable stock
  • 8 oz Portuguese chouriço thinly sliced
  • 8 oz kale stems removed and thinly sliced
  • kosher salt and black pepper to taste
  • 6 pieces crusty bread for serving

Equipment

  • Large Dutch oven
  • Immersion blender
  • Chef's knife
  • Cutting board

Method
 

Cook the potatoes:
  1. Heat the olive oil in a Dutch oven. Cook the onion until soft, then add the garlic and cook for 30 seconds.
  2. Add the potatoes and stock. Bring to a simmer, cover, and cook until the potatoes are very tender, about 25 minutes.
Blend and finish:
  1. Blend the soup until mostly smooth, leaving a little texture. Stir in the chouriço and simmer for 5 minutes.
  2. Add the kale and cook uncovered until tender and bright green, 5 to 7 minutes. Season to taste.
Serve:
  1. Ladle into bowls, drizzle with olive oil, and serve immediately with crusty bread.

Nutrition

Calories: 360kcalCarbohydrates: 43gProtein: 15gFat: 15gSaturated Fat: 5gCholesterol: 25mgSodium: 820mgFiber: 6gSugar: 5g

Notes

  • For a vegetarian soup, omit the chouriço and use vegetable stock.
  • Do not overcook the kale; it should remain green and lightly toothsome.