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Portuguese Kale and Potato Soup (Authentic Caldo Verde Recipe)

Warm up with the best Portuguese Kale and Potato Soup. This authentic recipe is creamy, hearty, and loaded with smoky sausage. An easy 30-minute comfort soup the whole family will love. Get the recipe!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Soups
Cuisine: Portuguese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium Yukon Gold potatoes peeled and diced
  • 6 cups water or chicken broth
  • ¼ cup olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 4 oz bacon chopped
  • 6 oz smoked sausage chorizo or linguiça, sliced
  • 4 cups kale very thinly sliced (or collard greens)
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large soup pot
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Ladle
  • Immersion blender or regular blender

Method
 

  1. Cook the potatoes: Place diced potatoes in a large pot with water or broth. Bring to a boil and cook until very tender.
  2. Blend the base: Mash or blend the potatoes directly in the pot until smooth and creamy.
  3. Cook the meats: In a separate pan, cook the bacon and sliced sausage until browned and flavorful. Set aside.
  4. Sauté aromatics: In the same pot, heat olive oil and sauté the onion and garlic until soft and fragrant.
  5. Combine everything: Add the potato purée back into the pot, then stir in the cooked meats.
  6. Adjust consistency: Add hot water or broth gradually until you reach your desired soup texture.
  7. Add the kale: Stir in the thinly sliced kale and simmer for 5–10 minutes until tender but still vibrant.
  8. Finish and serve: Season with salt and pepper, drizzle with olive oil, and serve hot.

Notes

Slice the kale as thinly as possible for the best texture. Use Yukon Gold or other starchy potatoes for a smooth and creamy base. For extra flavor, use chicken broth instead of water. Let the soup rest for a few minutes before serving to enhance flavor.
Equipment Notes: A heavy-bottomed pot helps distribute heat evenly and prevents sticking. An immersion blender makes it easier to achieve a smooth texture directly in the pot. If using a regular blender, blend in batches carefully while hot.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months. Reheat gently on the stovetop, adding a splash of water or broth if needed. Avoid overcooking when reheating to keep the kale bright and fresh.