Caldo Verde

Caldo Verde

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Carolyn Haas


Found this on a blog called Two Azores Chicks. It sounds very similar to a soup from Olive Garden that I love!


★★★★★ 1 vote

10 Min
45 Min
Stove Top


  • 1/4 c
    olive oil
  • 2 medium
    onions, chopped
  • 3 clove
    garlic, minced
  • 4 medium
    potatoes, cut into chunks
  • 8 c
    water or combo of water and chicken stock
  • 1/2 lb
    kale, stems removed and julienned
  • 1/2 lb
    chouriço or chorizo
  • ·
    good salt and freshly ground pepper

How to Make Caldo Verde


  1. Heat the olive oil in a large pot over medium heat. Add the chouriço and cook until lightly browned, 3 to 5 minutes. Using a slotted spoon remove the chouriço to a plate.
  2. Add the onions into the pot and season with salt and pepper. Saute until they’re translucent and soft. Add garlic and cook for 2 minutes more.
  3. Add the 8 cups of liquid and the potatoes and bring to a boil. Cook until the potatoes are almost done, 15 to 20 minutes.
  4. When potatoes are almost done lower heat and add the chouriço. Then partially puree with an immersion blender. Do not puree completely. Leave soup a little chunky for a more rustic comfort feel.
  5. Add the shredded kale and bring everything back to a boil and cook down greens for 15-20 minutes. Season with more salt, if needed, and pepper.

Printable Recipe Card

About Caldo Verde

Course/Dish: Other Soups
Main Ingredient: Potatoes
Regional Style: Portugese

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