Easy Kale Potato Soup With Sausage (Caldo Verde) using Instant Potatoes Fast2eat Recipe

Did you know you don’t have to spend time peeling and cutting potatoes to enjoy a delicious hot bowl of creamy Kale potato soup (AKA Caldo Verde)?

Caldo Verde, a potato and kale soup from Portugal, is a go-to recipe when the weather gets cold outside or for lazy rainy days, when you want something hearty and comforting but don’t feel like putting in a ton of effort.

It’s made with a few simple ingredients, it takes all of maybe 10 minutes of prep work, and it’s ready to eat just less half an hour later. Oh, and it’s all made in a single pot, too. And did I mention delicious? It’s really delicious.

 

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Easy Kale Potato Soup With Sausage (Caldo Verde) using Instant Potatoes Fast2eat Recipe
Easy Kale Potato Soup With Sausage (Caldo Verde) using Instant Potatoes Fast2eat Recipe
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Cuisine Portuguese
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instant Mashed Potato Flakes Mix
Chicken broth mix
Preparing the soup
For Garnish
Cuisine Portuguese
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instant Mashed Potato Flakes Mix
Chicken broth mix
Preparing the soup
For Garnish
Easy Kale Potato Soup With Sausage (Caldo Verde) using Instant Potatoes Fast2eat Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
Instant Mashed Potato Flakes Mix
  1. Mix Instant Mashed Potato Flakes with 2 cups Milk (or Fat Free Evaporated Milk) and 2 cup Water (room temperature) and reserve.
Chicken broth mix
  1. Mix Chicken Broth Mix with 4 cup boiled Water and reserve.
Preparing the soup
  1. Chop bacon into small squares (approximately 1/2″) and reserve.
  2. Cut pork sausage (cooked linguiça/chouriço) into slices and reserve.
  3. Chop onion using an Electric Chopper.
  4. Heat olive oil and butter (or margarine) in a straight-sided pot (large enough to cook the soup) over medium heat. Add onion and garlic to pan, stirring about 2 minutes, or until softened but not browned.
  5. Add the bacon and sliced pork sausage. Cook until crisp.
  6. Add chicken broth mix with boiled Water to the saucepan and bring to a boil.
  7. Add potatoes and milk mix stirring constantly and bring to a boil.
  8. Add chopped kale (tough stems removed) and continue to cook over medium heat, stirring occasionally until it gets to serving temperature, the greens have softened, and the soup has thickened to a creamy consistency.
  9. If consistency seems too thick, add a bit of milk (and/or water) to thin it to the thickness you like.
  10. Season soup to taste with salt (if need) and pepper.
For Garnish
  1. Serve garnished with fried bacon, paprika, grated cheese, parsley, green onions or chives, if desired.
Recipe Notes

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