Portuguese Potato and Kale Soup with Sausage: A Hearty Caldo Verde Delight

Delicious Portuguese Kale Soup: A Heartwarming Comfort Dish

Embark on a culinary adventure with this Portuguese masterpiece, Caldo Verde, perfect for gatherings or cozy nights in. This vibrant soup showcases the delightful combination of kale, potatoes, and flavorful sausages, making it a true crowd-pleaser.

Time Commitment

Preparing this delightful dish will take approximately 50 minutes from start to finish, ensuring a quick yet fulfilling cooking experience.

Ingredient List

• 1 tablespoon premium extra-virgin olive oil
• 1 pound dry-cured linguiça sausage or Spanish chorizo, sliced into half-moon pieces
• 1 small yellow onion (7 ounces), finely chopped
• 4 large garlic cloves, minced (approximately 2 tablespoons)
• 3 fresh bay leaves
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt, divided, plus extra for adjustment
• 2 quarts low-sodium chicken broth
• 3/4 pound lacinato kale, thick stems removed, sliced (about 8 packed cups)
• 2 pounds russet potatoes, peeled, quartered, and cut into 1-inch chunks (around 6 cups)
• 2 teaspoons white vinegar
• 1 tablespoon additional extra-virgin olive oil, for later use

Cooking Instructions

Start by heating the olive oil in a spacious Dutch oven over medium-high heat. Once the oil shimmers, add the linguiça or chorizo in a single layer, cooking them for 1 to 2 minutes on each side until they become golden and slightly crispy. Remove the sausages from the pot, transferring them to a paper towel-lined plate to drain excess fat, while reserving 2 tablespoons of the drippings in the pot.

Next, add the chopped onion, minced garlic, bay leaves, black pepper, and 1/4 teaspoon of salt to the reserved drippings in the Dutch oven. Sauté over medium heat, stirring occasionally, until the onion softens, approximately 4 minutes.

Then, pour in the chicken broth, followed by the kale and potatoes. Bring the mixture to a robust simmer over medium-high heat, ensuring the kale is submerged in the broth. Once simmering, reduce the heat to low and allow the soup to gently simmer, stirring occasionally, until the kale is tender yet retains some texture and the potatoes are soft, around 35 to 40 minutes. To thicken the soup, mash about 1/2 cup of the potatoes against the pot’s sides.

Finish by stirring in the white vinegar, reserved sausages, and the remaining 1/4 teaspoon of salt. Adjust seasoning with additional salt if desired.

About Caldo Verde

This comforting soup features a delightful blend of greens and hearty potatoes, commonly made with Portuguese sausage. While linguiça adds a unique, smoky depth, feel free to explore other sausage options such as Spanish chorizo, should you desire a different flavor profile. Serves beautifully as a warming meal on chilly days or an enticing starter for larger gatherings.

Storage Tips

This rich soup can be conveniently stored in an airtight container in your refrigerator for up to three days or can be frozen for up to three months, making it an excellent option for meal prep!