caldo verde

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This is such a simple soup.  It came about one day when I decided to take a nap and woke up hangry. I didn't take out any meat, and my refrigerator was rather bare.  What I do always have is potatoes, and I just so happened to buy chorizo and kale -the kale was for decoration, mind you. Ha! 
So! I got to making this soup.  It is so hearty and full of flavor.  
The chorizo is what makes it, but if you have a good hto sausage, it will work too! 


  • 3 tbsp oil (olive, canola, avocado)

  • 1 lb of chorizo, cut into rounds, I like mine thin

  • 1 cup diced onion

  • 1/2 tsp salt

  • 1 tsp tony's cajun seasoning

  • 1/2 tsp black pepper

  • 2 tbsp minced garlic

  • 1/2 tsp ground thyme

  • 1/4 cup dried parsley

  • 1 tsp red pepper flakes

  • 3.5 lbs cubed white potatoes

  • 3 32oz containers of chicken broth

  • 1-2 bunches of kale, chopped roughly

  • 3 bay leaves



  • In a large dutch oven heat your oil

  • Add the chorizo sausage and start cooking it down

  • Add the onion and stir until it softens- about 5 minutes

  • Add the potatoes, seasonings and broth and cook on a boil for about 10 minutes

  • Take a little over half the kale and some stock out of your pot, blend it up roughly. Please be careful while blending hot liquids.

  • Roughly chop the rest of the kale

  • Add both batches of kale to the pot and let simmer until the potatoes are tender

  • Serve in large soup bowls