How to Make Caldo Verde (Portuguese Kale and Potato Soup)

Melt 2 tablespoons of butter in a large Dutch oven.

Add 1 chopped leek onion and a few cloves of thinly sliced garlic.

Season with salt and pepper, and sauté over medium heat until the vegetables are softened, adding olive oil as necessary to keep it moist.

Add 0.5 lb of peeled and sliced russet potatoes and 0.5 lb of Yukon Gold potatoes.

Pour in 6 cups of chicken stock or vegetable stock.

Add 12 oz of chopped kale leaves, using curly or lacinato kale or collard greens if preferred.

Bring the mixture to a simmer and let it cook.

After about 25 minutes, check that the potatoes and kale are fully tender.

Season the soup to taste with salt.

If desired, add 12 oz of sliced cooked linguisa sausage or any cooked garlicky pork sausage.

Serve the soup in hot bowls, sprinkled with minced chives and drizzled with a little bit of extra olive oil.

Equipment Needed

Dietary

Allergens