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Kale and Potato Soup (Caldo Verde)

(recipe, Katie Hickey)


This soup is perfect winter food. Typically, caldo verde has chorizo, but this vegetarian version is healthy and rich.


  1. 2 Tbsp. olive oil
  2. 1 medium onion, chopped
  3. 4 large garlic cloves, minced
  4. salt to taste
  5. 1¾ to 2 lb. starchy potatoes, peeled and chopped
  6. a bouquet garni made of a bay leaf, a couple sprigs each of parsley, thyme, and a parmesean rind
  7. 1 lb. kale, stemmed and washed
  8. fresh pepper


  1. 1. Heat one Tbsp oil over medium heat in a large heavy soup pot, and add the onion. Cook, Stirring until tender, about 5 minutes. Add the garlic and ½ tsp salt. Cook, stirring, until fragrant, about 30 seconds to 1 minute. Stir in the potatoes, the bouquet garni, and 2 quarts of water. Bring to a boil, add a bit more salt, reduce the heat, and cover and simmer 30-40 minutes until potatoes are falling apart. Remove bouquet garni.
  2. 2. While soup is simmering, prepare the kale. Stack the leaves, about 6-8 to a stack, and chiffonade.
  3. 3. When the potatoes are falling apart, mash them in the pot with a potato masher or blend with a hand blender. Stir the kale into the soup and simmier 10-15 minutes, uncovered. The kale should be tender but not drab olive green. Taste, adjust salt and pepper. Stir in the remaining olive oil and serve with crusty bread.