Portuguese Caldo Verde
Portuguese Caldo Verde—a hearty, rustic, and deeply comforting soup that’s packed with flavour. In other words, a potato and kale soup with chorizo, but trust me, it’s so much more than that. Many of our food adventures have been inspired by Anthony Bourdain, and this dish is no exception. We saw it featured in one of his shows, where he called it one of his favourite soups—and that was all the motivation we needed to give it a go!
And wow, it did not disappoint! This thick, stewy potato soup is infused with the smoky, spicy richness of fried chorizo, balanced by the earthy freshness of kale. It’s simple, but every spoonful is deeply satisfying. Perfect for cold evenings, lazy weekends, or whenever you need a warming, nourishing meal.
We served it with an incredible loaf from Boulangerie Noé—seriously, that bread is next-level, and we’ll definitely be going back for more! But any crusty, rustic bread will do, perfect for soaking up every last drop of that delicious broth.
Why You’ll Love This Recipe
✔️ Rich & Hearty – Thick, stewy, and packed with comforting flavours.
✔️ Smoky & Savoury – Chorizo adds a deep, bold kick to the broth.
✔️ Simple Yet Satisfying – Minimal ingredients, maximum flavour.
✔️ Perfect for Cold Days – A warming bowl of goodness to cosy up with.
✔️ Great with Bread – Pair with crusty bread for the ultimate experience.
So, let’s get cooking! Here’s how to make Portuguese Caldo Verde, a soup you’ll want to make again and again.
Recipe for the soup inspired by Leite’s Culinaria.
Portuguese Caldo Verde
(1 votes, average: 5.00 out of 5)
Loading...Experience the warmth of Portuguese Caldo Verde, a flavourful soup that brings together potatoes, kale, and spicy chorizo.
Ingredients
- 1 tbsp cup extra-virgin olive oil
- 1 Chorizo sausage (± 250 g) sliced into 5 mm thick slicess
- 1 large onion, finely chopped
- 3-4 garlic cloves, thinly sliced
- 1 kg potatoes peeled and roughly chopped
- 1.2 liter chicken stock (homemade or a stock cube)
- 500 ml water (divided)
- 500 g kale or cavolo nero stems removed, leaves cut into very, very thin slices (in The Netherlands we already have these pre-shredded in the stores)
- Freshly ground black pepper
- Sea salt, to taste
- To serve
- Crusty bread
- A few slices of lemon
Instructions
In a large pan over medium heat, warm the oil.
Add the chorizo and cook until lightly browned on both sides, 3 to 5 minutes.
Using a slotted spoon remove the sausage to a plate, while letting the sausage drain well into the pan (the fat will flavour the soup.)
Add the onions into the pan, sprinkle with salt and sauté, stirring occasionally, until softened and translucent, ± 3 minutes
Add the garlic and sauté for another 2 minutes.
Add the potatoes, the stock and 250 ml water and bring to a boil .
Reduce the heat so the soup gently simmers.
Cook until the potatoes are just fork tender, ± 15 minutes.
Remove from the heat and let the soup cool slightly.
Add 1-2 slices of chorizo to the pan and purée it all with an immersion blender.
Add the kale to the soup, bring everything back to a boil, reduce the heat and simmer until tender, ± 4 minutes.
If you like a smoother soup, give it a few pulses with your hand blender.
If the soup is too thick, add some additional water until you get your desired consistency.
Taste and season with pepper and salt if needed.
Ladle the caldo verde into bowls and garnish with the remaining slices of chorizo.
Serve with a squeeze of lemon and fresh crusty bread.
Notes
The soup can be cooled, covered, and refrigerated overnight. Simply warm over low heat before serving.
