Caldo Verde | FoodieAtlas

Ingredients

1 lb chorizo or Portuguese sausage, sliced
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
6 cups chicken or vegetable broth
4 large potatoes, peeled and diced
1 bunch kale or collard greens, stemmed and thinly sliced
Salt and black pepper to taste
1 bay leaf
Optional: 1/4 cup heavy cream (for a richer soup)

Instructions

Cook the Sausage

In a large pot, heat the olive oil over medium heat. Add the sliced chorizo or Portuguese sausage and cook until browned, about 5 minutes.

Remove the sausage from the pot and set aside. Leave the rendered fat in the pot.

Prepare the Soup Base

In the same pot, add the chopped onion and cook until translucent, about 5 minutes.

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Pour in the chicken or vegetable broth and bring to a boil.

Add the diced potatoes and bay leaf. Reduce the heat to low and simmer until the potatoes are tender, about 15 minutes.

Finish the Soup

Remove the bay leaf from the pot. Using an immersion blender, blend the soup until smooth. Alternatively, you can blend the soup in batches using a regular blender.

Stir in the thinly sliced kale or collard greens. Cook for an additional 5 minutes, or until the greens are tender.

Return the cooked sausage to the pot and stir to combine. Season with salt and black pepper to taste.

If using, stir in the heavy cream for a richer texture.

Serve

Ladle the soup into bowls and serve hot.