Portuguese Potato & Kale Soup

Portuguese Potato & Kale Soup

2 Reviews
From: EatingWell Magazine January/February 1993

Collard or mustard greens can be substituted for the kale in this flavorful soup. Make it a meal: For a satisfying winter supper, serve with your favorite crusty bread.

Ingredients 8 servings

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  • 6 ounces chorizo sausage, cut in half lengthwise and sliced (see Note)
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • 8 cups reduced-sodium chicken broth
  • 8 all-purpose potatoes, (2 pounds total), peeled and sliced
  • 6 cloves garlic, peeled, root ends trimmed
  • 1 bunch kale, (1 pound), trimmed, washed and thinly sliced
  • Salt & freshly ground pepper, to taste


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  1. Heat a small, nonstick skillet over medium heat. Add chorizo and cook, stirring, until browned, about 5 minutes. Drain the chorizo on paper towels and set aside.
  2. Heat oil in a heavy stockpot over medium heat. Add onions and saute until softened, 5 to 10 minutes. Add broth, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
  3. Transfer the potatoes and garlic to a bowl with a slotted spoon; lightly mash with a fork. Return to the soup and bring to a simmer. Stir in kale, a handful at a time. Simmer until the kale is tender, about 5 minutes. Stir in the reserved chorizo and season with salt and pepper.
  • Note: Chorizo, a spicy pork sausage seasoned with paprika and chili, is originally from Spain and is often used in Mexican cooking. Chorizo can be made with raw or smoked, ground or chopped pork. Chorizo is available at well-stocked supermarkets, specialty food stores or online at tienda.com. Chorizo can be found in the deli section of most large supermarkets.

Nutrition information

  • Per serving: 258 calories; 11 g fat(3 g sat); 4 g fiber; 30 g carbohydrates; 13 g protein; 101 mcg folate; 19 mg cholesterol; 4 g sugars; 5668 IU vitamin A; 79 mg vitamin C; 104 mg calcium; 2 mg iron; 881 mg sodium; 954 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 vegetable, 1 high fat meat

Reviews 2

November 17, 2010
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By: EatingWell User
My new favourite way to eat kale! I was only able to find spicy turkey sausage, so that's what I used. I kept the skins on the potatoes and cubed instead of slicing them. I added a little cayenne for extra heat. I was amazed at how flavourful and delicious this soup turned out!
April 17, 2010
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By: EatingWell User
This looks like a good recipe, and I will try it. Unfortunately, I'm quite surprised that anyone would call this PORTUGUESE Potato & Kale Soup, and then require Chorizo as an ingredient ... ??? That is culturally insensitive. Kinda funny though ... the recipe is noted at the bottom that Chorizo is of Mexican background ...!?! Why not call it Mexican Potato and Kale Soup (or substitute a different green)? Then you could post this recipe with LINGUICA as the meat ingredient because it is a meat that Portuguese people eat with traditional soups and stews,etc. With the Linguica included, this will truly have a Portuguese flavor and be VERY tasty -- not necessarily better than Chorizo ... just different and authentic as a Portuguese dish!