Soups & Stews Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Caldo Verde
A comforting Portuguese potato soup with smoky chorizo and shredded collard greens.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
7 steps- 1
Heat olive oil in a large pot and sauté onion until softened, about 5 minutes.
- 2
Add garlic and cook 1 minute.
- 3
Add potatoes and chicken broth, bring to a boil, then reduce heat and simmer 20 minutes until potatoes are very tender.
- 4
Mash or blend some of the potatoes into the broth to thicken slightly.
- 5
In a separate pan, brown chorizo slices and add to the soup.
- 6
Stir in shredded collard greens and simmer 5 minutes until wilted.
- 7
Season with salt and pepper and serve hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
74/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving360
Calories
17 g
Protein
29 g
Carbs
20 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Caldo verde comes from northern Portugal, especially the Minho region, where potatoes, greens, olive oil, and cured sausage turn pantry staples into a filling soup. Traditional versions often use very finely shredded couve galega and a few slices of chourico, so the bowl tastes smoky without becoming meat-heavy.
Listahan note
This version keeps the method practical for a North American kitchen: simmer potatoes until they collapse into the broth, brown the chorizo separately for deeper flavor, then add the greens at the end so they stay distinct.
Technique cues
- Mash only part of the potatoes if you want the soup creamy but still rustic. Fully blending can make it feel heavier than the traditional style.
- Brown the chorizo before adding it to the pot. The browned edges and rendered oil give the broth a smoky, savory finish that simmering alone will not create.
- Add collard greens or kale near the end so they soften without losing all texture. Thin shreds are the key to making sturdy greens feel tender in a short simmer.
Kitchen flow
- Parallel prep
- While the potatoes simmer, slice and brown the chorizo, then shred the collard greens or kale.
- Make-ahead
- Cook the potato broth and browned chorizo ahead, then add the greens during reheating so they keep better texture.
- Leftover move
- Spoon thick leftovers over toasted bread, or stretch them with extra broth and a splash of olive oil for another bowl.
- Cleanup rhythm
- Use the soup pot for the base and one skillet for the chorizo; scrape the skillet drippings into the pot before washing.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Olive oil
Cooking fat
Purpose: It starts the onion gently and gives the soup a round, savory base.
Handling: Warm it before adding the onion so the onion softens evenly instead of scorching at the edges.
Adaptation: A neutral oil works for cooking, but the soup will lose some of the olive oil's Portuguese character.
Yellow onion
Aromatic base
Purpose: It adds sweetness that balances the smoky sausage and earthy greens.
Handling: Dice it small so it nearly melts into the broth during the potato simmer.
Adaptation: White onion works with a sharper flavor; leek gives a softer, sweeter base.
Potatoes
Body and thickener
Purpose: They break down into the broth and create the soup's creamy texture without cream.
Handling: Cube them evenly and simmer until very tender before mashing or blending.
Adaptation: Yukon Gold potatoes make a silkier broth; russets thicken more quickly and can turn fluffier.
Chicken broth
Soup base
Purpose: It gives the potatoes enough savory depth to carry the greens and chorizo.
Handling: Bring it to a boil with the potatoes, then lower the heat so the potatoes cook through without reducing too fast.
Adaptation: Vegetable broth changes the soup to a lighter profile; use a well-seasoned one so the base does not taste flat.
Chorizo
Smoky seasoning and garnish
Purpose: A small amount seasons the whole pot with paprika-rich oil and chewy browned slices.
Handling: Slice it evenly and brown it in a separate pan before stirring it into the soup.
Adaptation: Portuguese chourico or linguica are closer to the traditional flavor; smoked sausage gives a milder result.
Shredded collard greens or kale
Green backbone
Purpose: The thin greens bring the color, slight bitterness, and tender bite that define the soup.
Handling: Remove tough stems and shred the leaves finely so they soften in minutes.
Adaptation: Collards taste earthier and sturdier; kale cooks a little faster and gives a softer texture.
Technique notes
- Do not salt heavily before adding the chorizo. The sausage and broth can bring enough seasoning that the final adjustment should happen at the end.
- If the soup looks thin after mashing, simmer it uncovered for a few minutes before adding the greens. Once the greens go in, you want a shorter cook.
- Cut the greens thinner than you think you need. Wide ribbons can stay chewy, while fine shreds fold naturally into each spoonful.
Ingredient swaps
- Portuguese sausage direction
- Use chourico or linguica in place of chorizo for a flavor closer to many Portuguese bowls.
- Greens choice
- Choose collards for a firmer, earthier bite, or kale for a quicker-cooking, softer finish.
- Lighter broth path
- Use vegetable broth and add a little extra olive oil at the end to keep the potato base rounded.
- Smoother texture
- Blend half the potatoes into the broth, then leave the rest slightly chunky so the soup still has body.
Serve alongside
- Broa de milho
- Crusty Portuguese rolls
- Tomato and cucumber salad
- Grilled sardines
- Vinho verde
- Lemon sparkling water
- Iced black tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftovers in a sealed container with the broth covering the greens and sausage.
- Reheat gently on the stovetop, adding a splash of broth or water if the potatoes have thickened the soup too much.
- Freeze the potato broth with chorizo separately when possible, then add fresh shredded greens after thawing and reheating.
Equipment
- Large heavy pot
- Skillet for browning chorizo
- Potato masher or immersion blender
- Sharp knife for shredding greens
Make this household-aware
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Plan it in Listahan
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