Portuguese Kale And Potato Soup

Ingredients

• 60 ml (1/4 cup), dividedextra-virgin olive oil
• 227 g (1/2 pound)chouriço, linguiça or kielbasa, cut into 1.3 cm (1/2 inch) pieces
• 1 mediumonion, chopped
• 2 clovesgarlic, minced
• 454 g (1 pound)russet potatoes, peeled and cut into 2.5 cm (1 inch) pieces
• 1.42 litres (6 cups)water
• 454 g (1 pound)kale, stems and centre ribs discarded, leaves very thinly sliced
• 1/4 teaspoon eachsalt and pepper
• 1 teaspoonsalt
• to tastesalt and pepper

Instructions

1. 1

   Brown the sausage

   Heat 1 tablespoon of the oil in a heavy 5-quart pot over medium-high heat until it shimmers. Add the sausage and brown it, stirring often, for 2–3 minutes.

2. 2

   Set sausage aside

   Lift the sausage out with a slotted spoon and transfer it to a bowl.

3. 3

   Cook the aromatics

   Add 2 tablespoons of oil to the fat in the pot. Add the onion, garlic, 1/4 teaspoon each of salt and pepper, and cook over medium heat, stirring often, until browned, 7–8 minutes.

4. 4

   Simmer the potatoes

   Add the potatoes, water and 1 teaspoon of salt. Cover and simmer until the potatoes are very tender, 15–20 minutes.

5. 5

   Thicken and add kale

   Mash some of the potatoes into the soup to thicken it. Add the kale and simmer uncovered until tender, about 5 minutes.

6. 6

   Return the sausage

   Stir the sausage back into the pot and cook for 1–2 minutes, until just heated through.

7. 7

   Finish and season

   Drizzle with the remaining tablespoon of oil, then season with salt and pepper to taste.

What is caldo verde?

Caldo verde, meaning “green broth”, is a well-known Portuguese soup traditionally made with potatoes, leafy greens and often sausage. Its appeal is the contrast between a soft, thickened potato base and tender strands of greens.

Here, smoky sausage adds a savoury, porky note, while mashing some of the potatoes gives the broth body without needing a separate thickener.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 17g protein, 45g carbs, 21g fat.

The potatoes provide most of the carbohydrates, while the sausage and olive oil contribute much of the fat; the sausage also supplies a substantial share of the protein. Pair a serving with a fresh salad or extra vegetables to round out the plate.

Choose the sausage

Smoked sausage: Chouriço or linguiça gives the soup a Portuguese character; kielbasa is the suggested alternative. Cut the sausage into even pieces so they brown at a similar rate.

Render first: Browning the sausage in the pot leaves flavourful fat behind for the onion and garlic. Keep the sausage aside so it can be added back near the end.

Build the potato base

Potato pieces: Russet potatoes soften readily and help thicken the soup when mashed. Cut them into roughly 2.5 cm pieces so they cook evenly.

Mash lightly: Press only some of the very tender potatoes into the broth. Leaving the rest in pieces keeps the soup hearty rather than completely smooth.

Prepare the kale

Remove the ribs: Discard the stems and centre ribs as directed, then slice the leaves very thinly. Fine ribbons soften quickly and are easier to eat in a spoonful of soup.

Add it last: The kale goes in once the potatoes are tender and the broth has been thickened. A short, uncovered simmer keeps the greens tender without cooking them for the full potato-simmering time.

Watch the simmer

Potato doneness: The potatoes should be very tender before you mash any into the soup. If they still resist a fork, continue simmering until soft.

Final warming: Stir in the browned sausage for just 1–2 minutes, until heated through. This brings it back to serving temperature without extending its time in the simmering broth.

Serve it as a meal

The potatoes and sausage make this soup substantial on its own. Serve it hot, with crusty bread if you would like something to dip into the broth.

For a fresh contrast, add a simple salad alongside. The recipe finishes with olive oil and seasoning, so taste the soup before adding more salt.

Recipe notes & tips

• Slice the kale into fine ribbons so it becomes tender in the short simmer.
• Use a slotted spoon to remove the sausage while leaving its cooking fat in the pot.
• Cut the potatoes into similarly sized pieces so they soften at about the same time.
• Mash only some of the potatoes to keep a mix of thick broth and potato pieces.
• Taste before the final seasoning, as the sausage can make the broth salty.

Variations

• Use kielbasa: Swap it for the chouriço or linguiça as suggested in the recipe.
• Choose linguiça: Use this smoked Portuguese sausage for a different sausage option.
• Add extra kale: Stir in more thinly sliced leaves and allow them time to become tender.
• Keep it meat-free: Omit the sausage for a version without pork, noting that the soup will lose its smoky sausage flavour.
• Serve with bread: Add crusty bread at the table to make the soup more filling.

Common mistakes to avoid

• Crowding the pot with sausage: Brown it in the pot as directed, stirring often, so the pieces have a chance to colour.
• Adding kale too early: Wait until the potatoes are tender and partly mashed, then simmer the greens for about 5 minutes.
• Leaving the potato pieces too large: Cut them into 2.5 cm pieces so they cook through in the stated simmering time.
• Mashing every potato: Mash only some into the broth to retain pieces and texture.
• Overcooking the sausage at the end: Return it for just 1–2 minutes, until heated through.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a little water if the soup has thickened.

Frequently asked questions