This is a quintessential winter soup, starring kale, a hardy leafy winter vegetable. I decided to put a Latin spin onto this recipe by making it similar to Caldo Verde, a popular Portuguese soup.  By cooking the kale (or spinach) for just a few minutes, the leaves retain their vibrant green color. I love how the specks of blended greens make almost a pesto-like base for the soup, with larger chunks of kale and potato lending a satisfying heartiness. Sausage or chorizo chunks can be added for an extra punch of flavor and protein. This recipe appears in our bestseller Trader Joe’s cookbook, “Dinner’s Done.”

Portugese Style Potato and Kale Soup Recipe


  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, crushed, or 2 cubes frozen Crushed Garlic
  • 6 cups chicken broth or vegetable broth
  • 1 lb potatoes, diced into 1/2-inch cubes
  • 1 large bunch kale, chopped, or 1 pkg frozen spinach
  • Salt and pepper to taste
  • Smoked sausage or chorizo, cooked and chopped (optional)


  1. Heat olive oil in a soup pot.  Add onion and cook until softened, about 5 minutes.  Add garlic and cook 1-2 minutes longer.
  2. Pour in broth, potatoes, and chopped kale stems (these cook longer than the leaves).  Bring mixture to boil, then cover, lower to simmer, and cook for 10 minutes until potatoes are almost tender.
  3. Increase heat and add kale (if using spinach, add it at this time).  Cook for 5 minutes until leaves turn bright green.  Do not overcook.
  4. Blend half of the soup using an immersion blender or regular blender. Combine soup and check for seasonings, adding salt and pepper to taste. Top with sausage if desired.


I used chicken broth, but if you’d prefer to use vegetable broth, I have a tip for you.  Make your own veggie bouillon using this homemade vegetable bouillon recipe from Heidi Swanson.  When I tried making potato & kale soup with boxed veggie broth, it had a weird, canned after-taste that I didn’t care for at all.  But if you use the right broth, the soup is absolutely delicious.