Irish Potato Kale Soup
By :Letty's Kitchen
Print Recipe
Votes: 10
Rating: 4.4
Rate this recipe!
Course Soup
Cuisine Irish
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Potatoes, Vegetable Broth, Vegetables
Prep Time 10 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
  • 2 tablespoons olive oil
  • 2 cups leeks white and light green parts only, thinly sliced, about 1 1/2 cm
  • 6 cups vegetable broth salted
  • 2 pounds potatoes peeled and diced in 3/4-inch cubes
  • 2 cloves garlic minced
  • 8 ounces kale stems and center ribs removed and discarded, leaves chopped
  • 1/2 teaspoon apple cider vinegar
  • black pepper freshly ground
  • green onion chopped, for garnish
Course Soup
Cuisine Irish
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Potatoes, Vegetable Broth, Vegetables
Prep Time 10 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
  • 2 tablespoons olive oil
  • 2 cups leeks white and light green parts only, thinly sliced, about 1 1/2 cm
  • 6 cups vegetable broth salted
  • 2 pounds potatoes peeled and diced in 3/4-inch cubes
  • 2 cloves garlic minced
  • 8 ounces kale stems and center ribs removed and discarded, leaves chopped
  • 1/2 teaspoon apple cider vinegar
  • black pepper freshly ground
  • green onion chopped, for garnish
Votes: 10
Rating: 4.4
Rate this recipe!
Instructions
  1. Press Sauté to pre-heat the cooker. When the word "Hot" appears on the display, add the oil and sauté until the leeks soften, 8 to 10 minutes.
  2. Add the vegetable broth, potatoes, and garlic and lock the lid in place. Press Manual and adjust time to 6 minutes cooking time.
  3. When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position.
  4. The potatoes will be very soft and falling apart. Mash them gently with a potato masher to break them up more.
  5. Stir in the chopped kale, and lock the lid in place again. Press Manual and adjust time to 2 minutes cooking time.
  6. When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position.
  7. Stir in the apple cider vinegar and season to taste with salt. Grind in about 20 turns of black pepper, or to your liking.
  8. Serve hot, garnished with the green onion. Enjoy!
9 replies
  1. MarBar
    MarBar says:

    New to Instant Pot but I’m learning.
    Modified the recipe. Started by sauteing a few pieces of bacon, chopped. Removed to drain on paper towel. Used as garnish at the end.
    Continued as written except didn’t mash the potatoes, substituted spinach for kale and chicken broth for vege broth, and left out the vinegar. Use what you have!
    Delicious!! Husband wants it again.

  2. odiemoncrew
    odiemoncrew says:

    Has anyone made this with unsalted stock/broth and without the kale? Maybe with some heavy cream?

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *