How to Make Ultimate Slow Cooker Caldo Verde Soup

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, slow cooker caldo verde soup. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Slow Cooker Caldo Verde Soup is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Slow Cooker Caldo Verde Soup is something which I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook slow cooker caldo verde soup using 14 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Slow Cooker Caldo Verde Soup:

1. Take garlic cloves
2. Take yellow onion
3. Take linguica or chourico
4. Prepare Yukon gold potatoes
5. Get chopped carrots
6. Prepare olive oil
7. Take bay leaves
8. Take sweet Spanish paprika
9. Get dried oregano
10. Get ground cinnamon
11. Make ready low sodium chicken broth
12. Prepare cold water
13. Get chopped kale
14. Prepare Ground black pepper for taste

Instructions to make Slow Cooker Caldo Verde Soup:

1. Dice the garlic and onions, separate into two piles.
2. Lengthwise, slice the linguica/chourico in half, then cut into quarter inch slices
3. In a hot pot over medium heat, coat the pot with olive oil. Add the garlic. Saute the garlic for a minute or two.
4. Next add the onions and carrots into the pot. Cook together with the garlic for about 5 minutes.
5. Once the onions are translucent, the linguica goes into the pot. Cook the linguica until it is slightly browned. Add all of it into the slow cooker.
6. Cut the potatoes into one inch pieces. Place the potatoes into the slow cooker.
7. Stir everything into the slow cooker, except for the kale. Place the bay leaves on top. Close the slow cooker, set the temperature to low, and cook for about 8 hours.
8. After 8 hours, discard the bay leaves and remove the linguica with a slotted spoon. Put to the side. Mix in the kale and cook for another 30 minutes with the temperature on high.
9. When 30 minutes is over, use a hand blender to blend to almost smooth. It is okay to have some chunks. Stir back in the linguica. You do not need to blend. That is totally optional.
10. Enjoy!

So that is going to wrap this up for this exceptional food slow cooker caldo verde soup recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!