Caldo Verde (Potato and Greens Soup With Sausage)

By Kay Chun

Published Feb. 1, 2023

Caldo Verde (Potato and Greens Soup With Sausage)
Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Total Time
50 minutes
Rating
4(1,070)
Comments
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Caldo verde (“green broth”) is a beloved Portuguese soup, named for the shredded collard greens (or sometimes kale) that give it an earthy tinge. Made with basic ingredients, the humble soup is naturally creamy from potatoes that simmer in chicken broth until supertender. A paprika- and garlic-spiked smoked pork sausage imparts complex flavor. Fully cooked Portuguese chouriço or thinner linguiça are typical, but Spanish chorizo, which can be a bit heavier on the paprika, can also be used. Some versions call to purée the base of the soup, while other variations call to leave it chunky. This recipe has the best of both worlds, with bites of potato remaining in the velvety broth. The greens are just briefly simmered to maintain some bite, but can be cooked longer if softer greens are desired.

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Ingredients

Yield:4 servings
  • 2tablespoons extra-virgin olive oil, plus more for serving
  • 1medium yellow onion, halved and thinly sliced
  • Kosher salt and black pepper
  • 5garlic cloves, thinly sliced
  • 1½pounds Yukon Gold or yellow potatoes, peeled and cut into ½-inch cubes
  • 1(3- to 5-ounce) chouriço, linguiça or any smoked garlic sausage link (in one piece)
  • 6cups low-sodium chicken broth
  • 2cups stemmed and finely shredded collard greens or kale (from 3 to 4 ounces unstemmed greens)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

357 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 16 grams protein; 1433 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large Dutch oven or heavy pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add garlic and stir until fragrant, about 1 minute.

  2. Step 2

    Add potatoes, the whole sausage link and broth; season with salt. Bring to a boil over high heat. Cover, reduce heat to medium-low and cook until potatoes are very soft and crush with no resistance, about 25 minutes. Transfer sausage to a cutting board to cool.

  3. Step 3

    Using a slotted spoon, reserve 1 cup of the potatoes. Purée the remaining soup in a blender (or use an immersion blender) until smooth. Return to pot and add collard greens and reserved potatoes. Cook over medium-low heat, stirring and mashing potatoes slightly, until greens are softened and soup is thickened, about 5 minutes; season with salt and pepper.

  4. Step 4

    Divide soup among bowls. Thinly slice the sausage and divide on top. Drizzle with oil and serve warm.

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Ratings

4 out of 5
1,070 user ratings
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Comments

Mikey Queso

When I make this, I render the sliced sausage first in the pot, then add the onions. That imparts the linguica’s spice to the onions, then add cubed potatoes which pick up the flavor. I have never emulsified the potatoes, preferring the tender cubes at the end. For me the various textures all come together for a deeply satisfying soup. Always a hit in our house and for gatherings

aks

Brazilians I know living in the US (including my wife) say that kielbasa is a pretty good sausage to use for caldo verde if you’re having trouble finding linguiça.

debinpdx

First let me say thanks to all the people commenting here and on all the recipes for the NYT because even though most of the recipes are great the way they are, I really enjoy the comments. I have used so many recommendations in the comment section here and in other recipes on this site. Tonight for example, I made this soup modified with soyrizo in place of the sausage because I am vegetarian. I also added the white beans suggested by another commenter and it def adds more protein. Delicious:)!

Rosinha

Growing up in a first generation Portuguese/American household this soup is the epitome of comfort food for me. This is peasant food at its finest. We make it with water not chicken broth and dont use the Chourico (spanish spelling is chorizo, Portuguese is chourico) which is perfect for vegetarians! This soup freezes well too!

Becca

Very delicious and so simple. Took the suggestion to brown the sliced sausage first, I also added more sausage and upped the potatoes to 2 lbs. I honestly don’t think it needs anything, but we sprinkled some chopped parsley on top the second day and it added a nice brightness.

Laura

Will this freeze well?

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