Caldo Verde

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Caldo verde is a creamy potato soup with kale and chorizo that will warm you up on a cold day. It's easy to make, hearty, and full of flavor. Read on to find out how to make this delicious dish at home!
Freezer Friendly

There's something about soup that just makes me happy. Maybe it's the way it fills the house with a mouthwatering aroma, or the way it soothes the soul with every spoonful. Whatever it is, I can't get enough of it, especially when it's caldo verde.

Caldo verde is a traditional Portuguese soup that has been around for centuries. It's one of those recipes that has been passed down from generation to generation, and each family has their own version of it. The basic ingredients are potatoes, kale, and chorizo, but you can also add other vegetables, herbs, or spices to suit your taste.

The beauty of caldo verde is that it's simple, yet satisfying. You don't need a lot of fancy equipment or ingredients to make it, just a pot and a blender or potato masher. The soup is thick and creamy, thanks to the pureed potatoes, and the kale adds a nice touch of green and texture. The chorizo is the star of the show, though, adding a smoky and spicy kick that elevates the whole dish.

Customizing This Dish

  • If you can't find Spanish chorizo, you can use linguica, a Portuguese sausage that is similar in flavor and texture. However, don't use Mexican chorizo. Spanish chorizo is dry cured whereas Mexican chorizo is raw, and a lot greaser so it will result in a greasy soup.
  • For an even creamier soup, you can add in ¼ of heavy cream right after you puree/mash some of the potatoes.
  • You can use any all purpose (medium starch) potatoes instead of the classic Yukon Gold, such as Purple Majesty or white potatoes.
  • If you don’t like or don’t have kale, you could use other hearty leafy greens like chard, collards, or mustard greens.
  • If you want to add more vegetables to the soup, you can use carrots, celery, leeks, or cabbage. Just chop them and add them to the pot along with the potatoes and broth.

Storing and Reheating Leftovers

If you have any leftovers of caldo verde, you can store them in an airtight container in the refrigerator for up to 4 days. To reheat them, you can either microwave them in a bowl or heat them in a pot over medium-low heat, stirring occasionally, until hot.

Freezing and Reheating

If you want to freeze caldo verde, you can do so in a freezer-safe container or a ziplock bag for up to 3 months. To reheat it, you can either thaw it in the refrigerator overnight or microwave it on the defrost setting until soft. Then, you can either microwave it in a bowl or heat it in a pot over medium-low heat, stirring occasionally, until hot.

Caldo Verde

Caldo Verde

Prep Time:
15 min
Cook Time:
30 min
Total Time:
45 min
Equipment Needed
  • immersionblender or a potato masher
  • 4 tablespoons of olive oil, divided
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 6 medium Yukon Gold potatoes, peeled and diced
  • 8 cups of chicken broth
  • Salt and black pepper, to taste
  • 1/4 teaspoon of smoked paprika
  • 12 ounces of chorizo, sliced
  • 4 cups of kale, chopped
  • 2 tablespoons of chopped parsley
  1. In a large pot over medium-high heat, sauté the chorizo for 2 – 3 minutes. Remove with a slotted spoon and set aside.
  2. In the same pan, heat 2 tablespoons of olive oil and sauté the onion and garlic until soft, about 10 minutes.
  3. Add the potatoes, chicken broth, salt, pepper, and smoked paprika and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
  4. Using an immersion blender or a potato masher, mash or puree some of the potatoes in the soup to give the broth a thicker, creamier texture. Don’t over blend or the soup may become gummy. Adjust the seasoning if needed.
  5. Add the kale and parsley to the soup and simmer until the kale is wilted, about 10 minutes.
  6. Ladle the soup into bowls and top with the chorizo.
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