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Caldo Verde (Portuguese Potato and Kale Soup)

Posted by Peggy on April 14, 2011

Caldo Verde (Portuguese Potato and Kale Soup)
Recipe: Caldo Verde (Portuguese Potato and Kale Soup)


  • 3 tablespoons olive oil
  • 2 leeks, white and light green part only, diced (3 cups)
  • 1 teaspoon minced garlic
  • 2 large russet potatoes, peeled and cut into 1-inch chunks (5 cups)
  • 3 small turnips, peeled and cut into 1/2-inch chunks (3 cups)
  • 6 cups vegetable of chicken stock
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1/2 pound kale, washed, trimmed, ribs removed and cut into thin strips


  1. In a large pot, heat the olive oil over medium heat.
  2. Add the leeks and cook until they are translucent. Add the garlic and cook for 2 minutes.
  3. Add the potatoes and stock, bring to a boil then reduce heat, simmering until the potatoes and turnips are tender, 20-30 minutes.
  4. When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens and, bring return to a boil; reduce heat and simmer until the greens are cooked to your palate, 5-45 minutes. In last few minutes of cooking time, stir in beans.

Active Time: 25 minutes

Simmer Time: 40-75 minutes (depending on how the type of kale used)

Number of servings (yield): 4

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