Go Back
Caldo Verde (Portuguese Kale & Potato Soup)

Caldo Verde (Portuguese Kale and Potato Soup)

Cuisine Portuguese
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Delish D'Lites


  • 2 teaspoons olive oil
  • 1 medium onion, peeled and diced about 1 cup
  • 1 tablespoon minced garlic 2-3 cloves
  • 2 Russet potatoes peeled and cut into thin slices
  • 7 cups no salt added vegetable broth stock or vegetable broth
  • 1 link Portuguese linguiça (or other cured Spanish-style chorizo), sliced into thin rounds about 3/4 cup
  • 3/4 pound kale stems removed and thinly shredded (about 8 cups)
  • salt and pepper, to taste


  1. Remove the woody stems from the kale leaves. To remove the stem, fold the leaf in half to expose the stem, then pull the leafy green parts away from the stem.
  2. Stack a few leaves on top of each other. Roll them into a tight roll, like you're rolling a cigar. Slice the roll of kale into thin strips.
  3. Place a Dutch oven or large pot on medium heat, add in the olive oil and the linguiça.

  4. Saute the linguiça until it's cooked through and crisp around the edges. Use a slotted spoon to remove it from the pan and set it aside.

  5. Add the chopped onion into the pot with the sausage drippings and season with a pinch of salt. Saute for 4-5 minutes, until it's tender and translucent, but not browned.

  6. After the onion is tender, add in the garlic. Saute for 1-2 minutes, until the garlic is fragrant.
  7. Add in the chicken stock broth, potatoes, 2/3 of the kale and a pinch of salt and pepper. Reserve the last 1/3 of the kale for later.

  8. Bring the soup to a boil, then reduce to medium low and cover. Cook for 20-25 minutes, until the potatoes are tender.
  9. When the potatoes are tender, blend the soup with an immersion blender or a regular blender.
  10. After blending the soup, add in the rest of the kale and cooked linguiça. Cover the pot and cook for another 10 minutes, until the kale is tender. Taste the soup, then season with salt and pepper to taste.

  11. Serve hot with a drizzle of olive oil and some crusty Portuguese bread.