Caldo Verde

Caldo verde essentially translates to green broth, or in my case one delicious Portuguese soup. I have kind of made it a mission to make soup once a week, however I should probably make it a few times a week, but there are really only three of us soup eaters in the family at this point in time. Typically when I make soup, it tends to feed an army and hence why I probably only make it once a week. Caldo verde is loaded with awesomeness. It is essentially a soup made with greens, chicken stock, and typically some smoked sausage. I actually jazz mine up a bit adding a bit of bacon, and a handful of beans, but that kind of breaks some of that traditional soup, so those are optional if you are wanting to make it.

Caldo Verde Soup Recipe
Caldo Verde Soup Recipe

Let’s get started.

Ingredients:

  • 4 Yukon gold potatoes, peeled
  • 2 russet potatoes, peel and cut into cubes
  • 1 yellow onion, roughly chopped
  • 6 cloves of garlic, roughly chopped
  • 7 cups of chicken stock
  • 1 bunch of collard greens, cut into thin ribbons
  • 1 shallot, minced
  • 4 slices of bacon, cooked and crumbled
  • 1 ring of smoked sausage (I used kielbasa) sliced into bite sized pieces
  • 1/4 cup of olive oil
  • handful of red beans, optional
  • salt to taste
  • a good loaf of crusty bread

Start by getting a large pot, or dutch oven heating on medium heat.

Add in the olive oil, garlic, shallots, and onion. Cook for about 7 minutes, adjusting the heat if necessary, just to sweat the onions. Next add in the russet potatoes and chicken stock, and cook on medium heat for about 25 minutes or until the potatoes are fork tender.

Ingredients for making Caldo Verde
Ingredients for making Caldo Verde

Once the potatoes are tender, ladle this mixture into your blender. Please note that whenever you are adding hot stuff into a blender, do not fill it all of the way up, and always use a towel to cover the top lid. Pressure builds up doing this and I would not want you having hot soup all over your kitchen!

Blend the mixture into a smooth consistency. Do this in batches if you have to. Once you have a smooth mixture, return it back to the pot on the stove. Add the beans if you are using them. Bring the soup to a medium-low heat, and during this time cooke your bacon. I like to add in the sliced kielbasa as well when cooking the bacon to get it a bit crisp.

Add the kielbasa, cooked and crumbled bacon, Yukon potatoes, and ribbons of collard greens to the soup, and cook until the potatoes are for tender. Season with any salt, to taste, if you desire.

Ladle into your soup bowls, keep your head down, and dig in! This soup is super comforting and perfect on any winter day. Serve with some nice rustic bread for dipping and repeat! Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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