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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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Ingredients
Instant Mashed Potato Flakes Mix
- 1 package Instant Mashed Potato Flakes - (I used 1 a package of 181g of Honest Earth All Natural Creamy Mash)
- 2 2/3 cup Water - boiled water
- 2 tbsp Butter
- 1 cups Milk - (or Evaporated Milk)
Chicken broth mix
- 1 1/2 tbsp Chicken broth mix
- 6 cup Water - (boiled)
Preparing the soup
- 1 tbsp Butter - or Margarine
- 1 tbsp Olive oil - (extra-virgin)
- 1 Onion - (diced)
- 1.5 tbsp Minced Garlic - (or 3 cloves)
- 5 slices Bacon - (diced) (I use chicken or turkey bacon)
- 150 g Pork sausage - (smoked cooked calabresa/linguiça, cut into slices)
- 150 g Kale - (tough stems removed) (leaves roughly chopped)
- Salt - optional to taste
- Black pepper - optional to taste
- Paprika - optional to taste
- Basil - optional to taste
- Parsley - optional to taste
- Green onion - (or leek) optional to taste
For Garnish
- Parsley - finely cut, optional
- Green onion - (or chives) finely cut, optional
- Olive oil - extra-virgin, optional
- Bacon crumbles - optional
- Paprika - optional
- Parmesan cheese - grated, optional
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Instructions
Instant Mashed Potato Flakes Mix
- Boil 2 2/3 cups of water, add 2 tablespoons of butter. Remove from heat and add 1 cup cold milk. Stir liquid while adding one pouch of potatoes. Reserve.
Chicken broth mix
- Mix Chicken Broth Mix with 5 cup boiled Water and reserve.
Preparing the soup
- Chop bacon into small squares (approximately 1/2″) and reserve.
- Cut pork sausage (cooked linguiça/chouriço) into slices and reserve.
- Chop onion.
- 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.
- Add the bacon and sliced pork sausage. Cook until crisp.
- Add chicken broth mix with boiled water to the saucepan and bring to a boil.
- Add potatoes and milk, mix, constantly stirring and bring to a boil.
- Add chopped kale (tough stems removed) and continue to cook over medium heat, occasionally to stir until it gets to serving temperature, the greens have softened, and the soup has thickened to a creamy consistency.
- If the consistency seems too thick, add a bit of milk (and/or water) to thin it to the thickness you like.
- Season soup to taste with salt (if need), seasonings and pepper.
For Garnish
- Serve garnished with fried bacon, paprika, grated cheese, parsley, green onions or chives, if desired.
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Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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