Portuguese Green Soup with Kale and Potatoes

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A rustic Portuguese classic, this vibrant green soup combines silky pureed potatoes with thinly shredded kale and smoky slices of chouriço sausage. It is humble, hearty, and deeply comforting, traditionally served with crusty bread on cold evenings.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 16 gFat
• 4 gSaturated Fat
• 32 gCarbs
• 5 gFiber
• 3 gSugar
• 13 gProtein
• 640 mgSodium
• 780 mgPotassium
• 90 mgCalcium
• 2.8 mgIron
• 42 mgVitamin C
• 340 mcgVitamin A

Ingredients

For the soup base

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
• 6 cups low-sodium chicken broth
• 1 teaspoon kosher salt, plus more to taste

For the greens and garnish

• 1 large bunch Tuscan (lacinato) kale, about 8 ounces
• 6 ounces Portuguese chouriço or linguiça sausage, sliced 1/4 inch thick
• Freshly ground black pepper to taste
• Crusty Portuguese bread, for serving

Directions

1. Heat the olive oil in a large heavy pot over medium heat. Add the onion and cook, stirring often, until softened and translucent, about 5 minutes.
2. Add the garlic and cook just until fragrant, about 30 seconds, taking care not to brown it.
3. Stir in the sliced potatoes, broth, and salt. Bring to a boil, then reduce the heat and simmer uncovered until the potatoes are fork-tender, about 15 minutes.
4. Mash the potatoes in the pot with a potato masher for a rustic texture, or carefully puree with an immersion blender for a smoother soup, leaving a few small pieces for body.
5. While the soup simmers, stack the kale leaves, slice them into very thin ribbons (about 1/8 inch wide), and rinse thoroughly. Drain well.
6. Add the shredded kale to the pot and simmer gently for 5 to 7 minutes, until the kale is tender but still vividly green.
7. In a small skillet over medium heat, cook the chouriço slices in a dry pan for 2 to 3 minutes per side, until lightly crisped at the edges and rendered of some fat.
8. Season the soup generously with black pepper and additional salt if needed. Ladle into warm bowls and top each serving with several crisped chouriço slices and a drizzle of olive oil. Serve immediately with crusty bread.

Cook’s Notes

• Slice the kale as thinly as possible, in a fine julienne, for the most authentic texture and quick cooking.
• Tuscan (lacinato) kale is traditional, but curly kale works; remove all tough stems first.
• For a vegetarian version, omit the chouriço and finish with a smoked paprika-infused olive oil drizzle.
• Use Yukon Gold or another waxy potato so the soup turns creamy without becoming gluey.
• A splash of red wine vinegar stirred in at the end brightens the earthy greens.

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