Caldo Verde (Portuguese Green Soup)

Learn how to make authentic Caldo Verde, a traditional Portuguese potato soup with collard greens and smoked sausage. A simple, comforting recipe perfect for weeknights or meal prep.

Prep Time10

Cook Time38

Total Time48

Course: Appetizer, Dinner, Soup

Cuisine: European, Mediterranean, Portuguese

Keyword: Caldo Verde, Caldo Verde Green Soup with Sausage, hearty, One Pot, Portuguese Green Soup, Portuguese Soup, traditional

Servings: people

Author: Silvia Dunnirvine

Ingredients

1 lb yellow potatoes Yukon or Russet, peeled and cubed
1 onion diced
4 cloves garlic minced
1/2 cup olive oil high quality
1 tsp sea salt
2 cups collard greens thinly sliced like ribbons
1 lb smoked sausage sliced about 1 inch thick
8 cups water

Instructions

Sauté the aromatics - heat 2 tbsp olive oil in a large pot. Cook onion until soft, then add garlic and cook briefly.
Add potatoes and broth - add in chopped potatoes and enough plenty of water (8-10 cups). Simmer until potatoes are very tender (about 20 minutes)
Blend the base - use an immersion blender (or carefully transfer to a blender) to create a smooth, creamy soup base. It's okay if there are some potato bites remaining but most should be turned into broth.
Cook sausage - heat another 2 tbsp olive oil in a skillet. Add in smoked sausage rounds and cook on both sides until crispy (about 3 minutes each side)
Slice and add the greens - thinly slice the collard greens according to image instructions in the body of the post. Add thinly sliced collard greens to the soup and cook until tender (about 15 minutes)
Finish with olive oil and sausage - drizzle remaining olive oil before serving for authentic flavor. Top with fried sausage rounds and serve.

Notes

Storage & Reheating

Refrigerator:
Store up to 5 days. Flavor improves overnight.

Freezer:
Freeze up to 2 months. Thaw overnight in fridge.

Reheating:
Reheat gently on stovetop. Add a splash of broth if thickened.

Nutrition