Caldo Verde (Portuguese Green Soup)

Caldo Verde (Portuguese Green Soup)1

Caldo Verde (Portuguese Green Soup)


  • 2lbs Yukon Gold potatoes, peeled
  • 1 onion, peeled and quartered
  • 3 cloves of garlic, minced
  • 1/2 cup olive oil plus more for serving
  • 1lbs sausage (chorizo, linguiça or kielbasa), thinly sliced
  • 1 bunch collard greens, thoroughly washed
  • 4 slices bacon, roughly chopped
  • 8 cups chicken (or vegetable) broth, low sodium
  • Salt and pepper to taste


  • Start by cutting the collard greens. Just stack three leaves at a time and roll them like cigars. Cut them crosswise into very thin strips. Proceed with the rest of the leaves until all the collard greens are done. Reserve.
  • In a heavy bottomed pot, add the peeled potatoes, the quartered onion, the minced cloves of garlic, the olive oil and the chicken broth. Bring it to a boil over high heat and then lower the heat to medium low and cook until the potatoes are tender and ready to be mashed (about 20 min).
  • Mash the potatoes and bring them back to the pot.
  • Using a hand blender, blend the soup until smooth. You can also use a regular blender and blend the soup in batches.
  • Add the collard greens, stir, and keep cooking for 15 more minutes.
  • In a large skillet, fry the bacon and the sausage until the bacon is browned.
  • Add the bacon/sausage mixture to the soup and cook until the soup boils again.
  • Season with salt and pepper.
  • Serve hot with extra olive oil.


P.S. Add 1lbs more potatoes if you like your soup creamier.

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