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Photo of Caldo verde (potato and kale soup) by WW

Caldo verde (potato and kale soup)

4 - 6
PersonalPoints™ per serving
Total Time
50 min
15 min
35 min
This dish translates to kale and potato. The added prosciutto added a fabulous crunch that completes the meal so well.


Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 clove(s), finely chopped


680 g, cut into 2cm pieces

Chicken stock

4 cup(s), (1L), salt-reduced


1½ cup(s), finely shredded

Prosciutto fat trimmed

90 g, fat trimmed


  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook for 1 minute or until fragrant. Add potato and stock and bring to the boil. Reduce heat and simmer, covered, for 20 minutes. Remove from heat.
  2. Using the back of a large spoon, carefully mash potatoes to form a coarse consistency. Place saucepan over a medium heat. Add kale and cook for 5 minutes or just until just wilted.
  3. Preheat grill on high. Place prosciutto, in a single layer, on a baking tray. Grill for 2 minutes or until golden and crisp. When cool enough to handle, break into shards. Serve soup topped with prosciutto.


SERVING SUGGESTION: Sourdough bread.TIP: Suitable to cook in a slow cooker up to end of Step 2.