Potato and Kale Soup (Instant Pot)
Today is all time soup weather. I revived one of our favorite soups. This soup is designed for any rustic green and hearty green. This is my potato and Kale Soup. It needs a green with a little bite. Cozy, spicy and a great way to use up a lot of greens.
My Potato and Kale Soup Story
The first time, I made it I had made it with mizuna, a crisp tasting mustard green. Since then, of course, I have tried this soup with good results using Kale, dandelion greens and event, good old spinach. Despite my husband’s suggestions to the contrary, I braved the weather and went to the market. My reward was the veggies for this soup. Lots of fresh leeks, slightly wet and fresh potatoes and kale.
This soup is simple enough to be done in 30 minutes.
I had originally done this in a stove top pressure cooker. I have since adapted it for the instant pot. This soup gets an unusal pop of flavor from fresh ginger. Do not leave it out. This soup while simple,is also quite elegant. It is great as is, and if you wish, you can drizzle chili oil over it.
The subtle mix of spices brings out the richness of the base. If you have some good crusty bread around, you have a good meal in a pot. (ok pot and blender). I seem to be unable to make a soup without pureeing it. In this case the immersion blender comes in handy. There is something right about a soup being smooth and pureed, at least from when I come from!
I have fussed with various greens and aromatic balances in this recipe. Over the years, I have reduced the amount of cream or coconut cream in the recipe. I even leave the potato skin on, for organic potatoes. I like the texture it adds to this soup.
Other ways to use up lots of kale include my kale with caramelized onions and this chana masala with kale.
Potato and Mizuna (or Spinach) Soup
On of our favorite wintery soups that we love to welcome the crisp cold winter or spring days with.
Ingredients
- 1/3 cup extra virgin olive oil
- 2 medium sized onions, chopped
- 1 large leek thinly sliced, whites and pale greens only
- 4 cloves (about 1 tablespoon minced garlic)
- 11/2 tablespoons minced ginger
- 3 to 4 medium, cubed potatoes (you can leave the skin on) (any potato works)
- 4 cups of chopped kale, spinach or mustard greens
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 4 cups of stock or water
- 1/2 cup coconut or whole milk
- Red pepper flakes to finish (optional)
Instructions
- Turn the instant pot onto saute mode, Add in the oil and add in the onions and leeks. Cook for about 15 minutes stirring occasionally until the onions and leek soften and begin to turn golden. You can continue cooking for another 5 to 10 minutes if you have the time.
- Add in the garlic and the ginger and cook for 1 or 2 minutes.
- Add in the potatoes, salt, black peppercorns and stock or water and the greens.
- Set to 3 minutes of pressure and release the steam after 5 minutes.
- Stir in the cream or coconut milk and stir well.
- With an immersion blender puree the soup until smooth.
- Place in serving bowls and garnish with the red pepper flakes and serve.
Notes
This recipe uses a pressure cooker.
What's in my Fridge - Week One - Spice Chronicles
[…] I have a Creamy Potato and Kale Soup, loosely based on this recipe, a big batch of my spicy marinara, this one actually is left over because the kid got sick. She […]
NANCY
Since potatoes come in such varied sizes these days adding the weight of your ingredients would make it really easy for us to duplicate your recipe using what we have on hand. This looks delicious. I am going to try it tonight with Turnip and radish greens.
rinkub@aol.com
True, thanks for the feedback. Would love to see this with turnips.