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Caldo Verde

Traditional Potato and Dill Soup from Goa


  • 3 tb olive oil
  • 1 onion minced
  • 12 cloves garlic minced
  • lbs yukon gold potatoes peeled and diced, see Note½
  • 1 tsp kosher salt plus more to taste
  • 1 cup dill snipped and packed
  • lb bacon (3-5 slices or more to taste)
  • salt and pepper to taste


  • Heat the oil in a large saucepan over medium high. When hot, sauté the onion until translucent, but avoid browning it. Add the garlic and sauté for about a minute until fragrant, then add the potatoes along with five cups of water. Bring to a boil over high heat, then reduce heat and simmer for 30 minutes.  
  • Add the dill and simmer for 15 minutes more. 
  • While the soup is cooking, add three pieces of bacon to a cold skillet, and cook over medium heat until crispy. Transfer to paper towels to drain. 
  • Once the soup is cooked, transfer half of the soup to a blender and puree, then return the puree to the pan. Alternatively, use a hand blender directly in the pan, but make sure to leave lots of chunks of potato. Season with salt and pepper to taste. 
  • Serve in warm bowls with bacon crumbled on top. 


Note: 2.5 lbs of potatoes is roughly eight smallish potatoes or four larger potatoes as the original recipe calls for. Just guess - this isn't critical. 
This recipe was adapted from the October 1976 issue of Gourmet Magazine and is part of my Gourmet 10/76 Project. Click here to read more!