Portuguese Green Soup
Creamy, garlicky potato soup with crispy chorizo and a ribbon of garlicky kale. Classic caldo verde stripped down to weeknight essentials — no long simmers, pure comfort.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 12g
Ingredients
- 6 oz chorizo, sliced into thin rounds
- 1 lb waxy potatoes (Yukon Gold), diced small
- 4 cups chicken or vegetable broth
- 4 oz kale, stems removed, sliced into thin ribbons
- 3 cloves garlic cloves, minced
- 1 whole bay leaf
Instructions
- 1
Cook chorizo in a large pot over medium-high heat until edges curl and fat renders, about 3 minutes.
- 2
Add minced garlic and cook 30 seconds until fragrant, then add diced potatoes and broth.
- 3
Drop in bay leaf and bring to a simmer. Cook uncovered 10 minutes until potatoes are tender.
- 4
Stir in kale ribbons and cook 2 minutes until wilted. Season with salt and pepper to taste.
- 5
Remove bay leaf. Ladle into bowls and drizzle each with a teaspoon of olive oil.
Tools you’ll need
- large pot (3–4 quart)
- cutting board
- chef's knife
- wooden spoon
- ladle
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