Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe
Caldo verde, a potato and kale soup from northern Portugal, is one of those dishes that seem custom-made for lazy rainy days, when you want something hearty and comforting but don't feel like putting in a ton of effort.
Dish: Caldo Verde
Variant: Potato and Kale Caldo Verde
Source: Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe
- Total time
- 45 min
- Active time
- Unknown
- Yield
- Serves 6
- Difficulty
- Medium
- Equipment
- 1 required
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Ingredients and Constraints
Ingredients
- Preparation: Sliced
- Preparation: Peeled
- Preparation: Peeled
- Preparation: Leaves Roughly Chopped
- Preparation: Cut Into 1/4- to 1/2-inch Slices
- Optional
Ingredient watchpoints9 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Yellow Onion
1 medium yellow onion or large leek, finely diced (about 8 ounces; 225g)
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: leek; finely diced
Source: Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe
Russet Potato
1 large russet potato, peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Yukon Gold Potatoes
2 medium Yukon Gold potatoes, peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Chicken Stock
6 cups (1.4L) homemade or store-bought low-sodium chicken stock (see note)
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: store-bought low-sodium chicken stock
Source: Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe
Chicken Stock
6 cups (1.4L) homemade or store-bought low-sodium chicken stock (see note)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Kale
1 bunch curly or lacinato kale, tough stems removed, leaves roughly chopped (about 3/4 pound; 340g)
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: lacinato kale; tough stems removed; roughly chopped
Source: Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe
Linguiça
12 ounces (340g) cooked linguiça or other garlicky pork sausage, cut into 1/4- to 1/2-inch slices (see note)
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: other garlicky pork sausage
Source: Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe
Linguiça
12 ounces (340g) cooked linguiça or other garlicky pork sausage, cut into 1/4- to 1/2-inch slices (see note)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Chives
Minced fresh chives, for garnish (optional)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Additional ingredient notes
Required setup
Equipment
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Choosing the Right Potatoes
It reminds me a lot of ajiaco, a Colombian potato soup made by boiling a few types of potatoes together.
The starchier potatoes break down and thicken the soup, while the waxier varieties become tender but hold their shape better. After 25 minutes of simmering, russet potatoes become tender enough that some rough stirring causes them to shed starch and thicken the soup.
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Source video
Source video
Method Timeline
Cook
ActiveCook
45 min
Source Recipe JSON-LD cookTime.
Finish
ActiveFinish
Not listed
Final serving step and finishing actions from the source directions.
Step 1
Heat butter in a large Dutch oven or saucepan over medium heat until melted. Add onion (or leek) and garlic, season with salt and pepper, and cook, stirring frequently, until softened but not browned, about 5 minutes, adding olive oil as necessary to keep the mixture loose and moist.
5 minSeasonCook%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2Fcaldo-verde-portuguese-potato-kale-soup-recipe-step-01-7c2e6d1a6f784c538d274e0c4bb6f09f.jpg&w=3840&q=75)
Image detailsOnion and garlic cooking down in a dutch oven for caldo verde soupSerious Eats / Eric Kleinberg · Caldo Verde (Portuguese Potato and Kale Soup With Sausage) RecipeDev reference Checks1
TimingInfoTimingabout 5 minutes
Target: 5 minute
Expected state: Add onion (or leek) and garlic, season with salt and pepper, and cook, stirring frequently, until softened but not browned, about 5 minutes, adding olive oil as necessary to keep the mixture loose and moist.
Inputs and tools7
Uses
- 2 tablespoons (30g) unsalted butter
- 1 medium yellow onion or large leek, finely diced (about 8 ounces; 225g)
- 3 medium cloves garlic, sliced (about 1 tablespoon; 15g)
- Kosher salt and freshly ground black pepper
- About 6 tablespoons (90ml) extra-virgin olive oil
Techniques
Why and source
This step has reviewed source-backed guidance.
Step 2
Add potatoes and stock and bring to a simmer, stirring occasionally. Add kale and continue to cook until russet potato slices have completely broken down (you can press them with a spoon or potato masher for an even thicker texture), the Yukon Golds are tender, the greens have softened, and the soup has thickened to a creamy consistency, 25 to 30 minutes. Stir in sausage. Season soup to taste with salt and pepper and serve garnished with chives, if desired.
25 min-30 minSimmerServe%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__12__20161212-caldo-verde-portuguese-potato-kale-soup-recipe-13-95067f182ce444baa600a3780c2c35b1.jpg&w=3840&q=75)
Image detailsTaking a spoonful out of a bowl of caldo verde, flanked by a pot of caldo verde, and basket of potatoes and garlic.Serious Eats / J. Kenji Lopez-Alt · Caldo Verde (Portuguese Potato and Kale Soup With Sausage) RecipeDev reference %3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2Fcaldo-verde-portuguese-potato-kale-soup-recipe-Collage_Step2-62fc40369cd54c1ca1b100c73e022d7c.jpg&w=3840&q=75)
Image detailsCollage of adding greens, potatoes, and sausage to Dutch oven for caldo verdeSerious Eats / Eric Kleinberg · Caldo Verde (Portuguese Potato and Kale Soup With Sausage) RecipeDev reference Visual cue
until russet potato slices have completely broken down (you can press them with a spoon or potato masher for an even thicker texture), the Yukon Golds are tender, the greens have softened, and the soup has thickened to a creamy consistency, 25 to 30 minutes
Checks3
TextureInfoTextureuntil russet potato slices have completely broken down (you can press them with a spoon or potato masher for an even thicker texture), the Yukon Golds are tender, the greens have softened, and the soup has thickened to
Expected state: until russet potato slices have completely broken down (you can press them with a spoon or potato masher for an even thicker texture), the Yukon Golds are tender, the greens have softened, and the soup has thickened to a creamy consistency, 25 to 30 minutes
TimingInfoTiming25 to 30 minutes
Target: 25-30 minute
Expected state: Add kale and continue to cook until russet potato slices have completely broken down (you can press them with a spoon or potato masher for an even thicker texture), the Yukon Golds are tender, the greens have softened, and the soup has thickened to a creamy consistency, 25 to 30 minutes.
ServiceMain recipeSource service instruction
Add potatoes and stock and bring to a simmer, stirring occasionally. Add kale and continue to cook until russet potato slices have completely broken down (you can press them with a spoon or potato masher for an even thicker texture), the Yukon Golds are tender, the greens have softened, and the soup has thickened to a creamy consistency, 25 to 30 minutes. Stir in sausage. Season soup to taste with salt and pepper and serve garnished with chives, if desired.
25 min-30 minInputs and tools9
Uses
- Minced fresh chives, for garnish (optional)
- 12 ounces (340g) cooked linguiça or other garlicky pork sausage, cut into 1/4- to 1/2-inch slices (see note)
- 1 bunch curly or lacinato kale, tough stems removed, leaves roughly chopped (about 3/4 pound; 340g)
- 6 cups (1.4L) homemade or store-bought low-sodium chicken stock (see note)
- 2 medium Yukon Gold potatoes, peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g)
- 1 large russet potato, peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g)
- Kosher salt and freshly ground black pepper
Techniques
Why and source
This step has reviewed source-backed guidance.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Testing notes
Useful tests and side-by-side notes after the method is clear.
The Basics of Caldo Verde
Most start with sautéing some form of allium (onions, leeks, garlic, or a mix) in olive oil, then adding kale, potatoes, and broth and letting it simmer.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
Serves 6
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
You can make this soup vegetarian by using vegetable stock in place of chicken stock and omitting the sausage.
You can make this soup vegetarian by using vegetable stock in place of chicken stock and omitting the sausage.
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
Origin declaration
Adapted from source
Imported from the Serious Eats page for dev review.
Copy risk: Unchecked
Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe
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