Portuguese Potato & Kale Soup

This is Portugal’s most famous soup, caldo verde, and it’s built on just a handful of honest ingredients. Browned chorizo brings smoky, paprika-laced richness to a broth thickened naturally with mashed potatoes and loaded with ribbons of tender kale.

The technique of removing the cooked potatoes, mashing them lightly with a fork, and stirring them back in is what gives this soup its signature body. You’re not pureeing it smooth. You want some chunks left for texture while the mashed portion turns the broth thick and starchy, almost creamy, without any actual cream.

Browning the chorizo separately and draining it on paper towels is a must. It renders out the excess fat and keeps the soup from getting greasy, while the chorizo itself stays firm with crispy edges instead of going soft and rubbery in the broth.

Add the kale a handful at a time so it wilts evenly. Dumping the whole bunch in at once creates a tangled mass that cooks unevenly.

Pro Tips

• Use a full bunch of kale and slice it into thin ribbons. Thick pieces are tough and chewy even after simmering.
• Six cloves of garlic is generous, but that’s intentional. The garlic mellows completely as it simmers with the potatoes.
• Don’t skip the 5 to 10 minute onion sauté. Softened onions dissolve into the broth and add sweetness.
• This soup is even better the next day once the flavors have had time to deepen overnight.

Variations

• Swap kale for collard greens or Swiss chard for a slightly milder green.
• Use Spanish-style chorizo (dry-cured) for a more authentic Portuguese flavor, or fresh Mexican chorizo for a looser, spicier version.
• Add a can of white beans for extra protein and heartiness.