This Portuguese kale soup is one of those cozy, old-fashioned recipes that feels made for cold weather. Creamy potatoes create a smooth base, while finely sliced greens add color and texture. This homemade version uses simple ingredients and smoky meats to bring a rich, comforting bowl of soup to the table.
What is Portuguese kale soup?
Portuguese kale soup is a classic soup from northern Portugal, traditionally made with potatoes, leafy greens, and cured or smoked meats. Served very hot, it has a creamy texture and bold, savory flavor. In this version, mashed potatoes create a smooth base, while bacon, Portuguese-style chorizo, and smoked sausage make the soup extra rich and comforting.
Why you will love this recipe
- It is creamy, flavorful, and perfect for chilly days.
- It has the bold, smoky flavor of Portuguese-style sausages.
- It is quick to prepare and easy enough for a weeknight.
- It works as either a starter or a simple main dish.
- It tastes even better the next day.
Ingredients and Substitutions
This recipe uses simple ingredients inspired by Portuguese home cooking. Potatoes make the soup creamy, the greens add freshness and color, and the bacon, chorizo, and sausage bring a smoky, comforting flavor. For a lighter version, replace the smoked meats with cooked shredded chicken or smoked tofu.
Here is everything you will need to make this Portuguese kale soup:
- Salt and black pepper: help balance and brighten the flavor of the soup.
- Collard greens or kale: sliced very thin, they add texture and the classic green color.
- Potatoes: create the creamy texture and form the base of the soup.
- Bacon: adds smoky flavor and just the right amount of richness.
- Portuguese-style chorizo: adds a traditional aroma and a lightly spicy note.
- Thin smoked sausage: adds even more savory, smoky flavor.
- Onion and garlic: build the aromatic base of the soup.
- Olive oil: adds flavor, shine, and helps sauté the aromatics.
For all the details and exact amounts, see the full recipe card at the bottom of the page.
How to prepare the greens for Portuguese kale soup
Choose fresh, firm leaves. Wash them well, remove any thick stems, and stack the leaves. Roll them tightly and slice into very thin ribbons. This cut helps keep the greens delicate and gives the soup its classic look.
How to make Portuguese kale soup
Making this soup is simple. First, cook the potatoes until very tender, then mash them into a creamy base. Next, brown the bacon, chorizo, and sausage to release their flavor. After that, sauté the onion and garlic, stir in the mashed potatoes, and adjust the texture with hot water. Finally, add the thinly sliced greens and simmer until everything comes together.
Step by Step
- Cook the potatoes: simmer them in salted water until very tender. Drain and mash until creamy.
- Brown the meats: heat a little olive oil and cook the bacon, chorizo, and sausage until they release their fat and turn lightly golden. Set aside.
- Sauté the onion and garlic: in the same pot, cook until softened, fragrant, and lightly translucent.
- Add the mashed potatoes: stir the potato mash into the aromatics until the base looks smooth and creamy.
- Return the meats: stir in the reserved bacon, chorizo, and sausage, then add hot water a little at a time until the soup reaches your preferred consistency.
- Add the greens: stir in the very thinly sliced greens and cook for a few minutes, until tender and bright.
- Let it rest: turn off the heat and let the soup stand for 2 minutes before serving.
- Finish and serve: adjust the salt and black pepper, drizzle with extra virgin olive oil, and serve very hot.
Serving suggestion: serve this Portuguese kale soup very hot with crusty bread and a drizzle of extra virgin olive oil.
Variations
This traditional Portuguese soup can handle a few easy changes without losing its charm. The key is to keep the balance between creaminess, flavor, and texture.
- Creamier version: blend a small portion of the soup and stir it back into the pot for a silkier texture.
- Lighter version: replace the smoked meats with shredded chicken and use less olive oil.
- Vegetarian version: leave out the meats and add chickpeas or smoked tofu.
- Spicy version: add red pepper flakes or a little extra chorizo for a bolder flavor.
Tools and Equipment
Using the right tools helps you get a better texture and makes the recipe easier to prepare.
- Deep pot
- Sharp knife
- Cutting board
- Wooden spoon
- Ladle
- Potato masher, blender, or immersion blender
Metal pots heat quickly and make sautéing easy. Clay or stoneware pots hold heat longer, which helps keep the soup warm after it is ready.
Everything you need for this recipe and your kitchen is in my shop.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months. When reheating, add a splash of water and stir well to bring back the creamy texture. Avoid boiling it too hard so the greens keep a pleasant texture.
Tips
- Slice the greens as thinly as possible for a light, delicate texture.
- Use starchy potatoes, such as russet potatoes, for a smoother mash.
- Brown the bacon and sausages first to release fat and flavor.
- Make the soup a day ahead if you can, since the flavor gets even better.
- Finish with a drizzle of extra virgin olive oil to boost the aroma.
Frequently Asked Questions
Yes. Thaw it completely and drain it well before adding it to the soup to avoid excess water.
You can, but the result will no longer be classic caldo verde and will be less creamy. If you want to adapt it, you can use cooked squash or yuca.
Yes, especially in vegetarian versions. Vegetable broth helps add more flavor without affecting the balance of the recipe.
More Recipes
Looking for more recipes like this one? Try these:
Creamy Portuguese Kale Soup with Bacon and Chorizo
Ingredients
- 4 russet or Yukon Gold potatoes medium, peeled and cut into chunks
- 7 oz collard greens or kale very thinly sliced
- 4 oz bacon cut into strips
- 4 oz Portuguese-style chorizo sliced
- 4 oz thin smoked sausage sliced
- ½ yellow onion medium, chopped
- 2 garlic cloves minced
- 3 tablespoon olive oil plus more for serving if desired
- Salt to taste
- Black pepper to taste
- Hot water as needed
Instructions
- Peel and cut the potatoes into medium chunks so they cook evenly and mash into a creamy soup base.
- Cook the potatoes in hot salted water until very tender, then drain and mash until smooth.
- Heat olive oil in a medium pot and add the bacon, Portuguese-style chorizo, and thin smoked sausage.
- Brown the meats until they release their fat and turn lightly golden. This builds the smoky flavor of the soup.
- Remove the meats from the pot and set them aside. Keep the flavored oil in the pot for the aromatic base.
- Sauté the onion and garlic in the same oil until softened, fragrant, and translucent.
- Add the mashed potatoes to the onion and garlic and stir until the mixture looks creamy and smooth.
- Return the reserved meats to the pot and stir gently so the flavors blend into the potato base.
- Add hot water a little at a time until the soup reaches your preferred consistency, stirring well to avoid lumps.
- Season with salt and black pepper to taste, adjusting until the flavors are balanced.
- Add the thinly sliced greens and cook until tender, stirring occasionally so the texture stays even.
- Finish with extra virgin olive oil and serve the soup very hot with crusty bread.
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