Potato Carrot Soup with Leeks and Kale (Instant Pot®) recipe

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Ingredients

¼ pound bacon, diced
1 bunch kale, leaves and stalks separated
2 leeks, thinly sliced, or to taste
1 large carrot, chopped, green tops reserved
½ teaspoon Hungarian paprika, or to taste
sea salt and freshly ground black pepper to taste
8 potatoes, chopped into bite-size pieces, or to taste
1 (10.5 ounce) can beef broth, or as needed
1 cup shredded Cheddar cheese, or more to taste
¼ cup sour cream, or more to taste

Nutrition Info

206.4 calories
carbohydrate: 31.7 g
cholesterol: 15.4 mg
fat: 5.9 g
fiber: 4.3 g
protein: 8.3 g
saturatedFat: 3.1 g
servingSize: -
sodium: 271.6 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Add bacon, cook and stir until nearly crisped, about 5 minutes.

  2. Chop kale stalks into small pieces, place into the pot with the bacon. Add leeks and carrot. Cook and stir, scraping the bottom of the pot, until leeks are almost tender, about 5 minutes. Add kale leaves, carrot greens, paprika, salt, and pepper. Cook, continuing to scrape the pot, 2 to 3 minutes. Stir in potatoes and enough broth to reach the max fill line.

  3. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 13 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir in Cheddar cheese and sour cream.

Recipe Yield

6 quarts

Recipe Note

This hearty, fall soup gets its lovely, golden color from the carrots. I prefer to use all-organic produce, and think it tastes better, though it isn't required. I make it in the Instant Pot®. However, I've included instructions for other methods as well. Serve garnished with carrot leaves.

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