Caldo Verde
My favorite Portuguese potato and sausage soup with kale, onion, and garlic
Servings 8
Ingredients
- 13 oz Andouille sausage
- 2 tbsp olive oil
- 1/2 large white onion
- 4 garlic cloves
- 2 tsp paprika
- 3 large russet potatoes
- 8 cups chicken stock
- 2 cups shredded kale
- Salt + pepper to taste
Instructions
- Slice andouille sausage into small discs and sauté in a large dutch oven or stock pot on medium heat.
- Cook for 4-5 minutes until golden and caramelized on both sides. Transfer to a plate to rest.
- Add olive oil to the sausage fat. Add chopped onions and diced garlic and stir to combine.
- Cook until translucent and soft, about 3-4 minutes. Add paprika and stir to combine.
- Peel and chop potatoes into small chunks and add to the pot. Stir to combine and cook for 1-2 minutes.
- Lower heat to low-medium and add chicken stock. Cook until soup is at a low boil.
- Continue to boil for 20-30 minutes, or until the potatoes are fork-tender and easy to blend.
- Blend the soup until creamy and thickened on high speed with an immersion blender. Add chicken stock to thin to your desired consistency if needed.
- Add 3/4 the cooked sausage back to the pot and stir. Continue to cook for 5-10 minutes to infuse with the sausage flavor.
- Chop kale into thin ribbons and add to the soup just before serving. Stir to combine and season to taste with salt and pepper.
Notes
- Traditional Caldo Verde recipes use chouriço or linguiça. I think Andouille sausage is a great substitute if you can't find Portuguese sausages in your area.
- The texture of the soup should be similar to gravy. The potatoes as they cook continue to thicken, so don't be afraid of adding more stock.