Potato Carrot Soup with Leeks and Kale (Instant Pot) Recipe

Recipesfull introduces to you: Popular Recipes. (Potato Carrot Soup with Leeks and Kale (Instant Pot) Recipe). 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.

Brief

Prep 30 mins

Cook: 35 mins

Additional: 5 mins

Total: 1hr10 mins

Servings: 12

Yield: 6 quarts

Potato Carrot Soup with Leeks and Kale (Instant Pot) Recipe

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

Soup, Stew and Chili

Directions

Step 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.

Step 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.

Step 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.

Nutritional Information

Potato Carrot Soup with Leeks and Kale (Instant Pot) Recipe

Servings Per Recipe:12

Calories: 206.4

% Daily Value *

Protein: 8.3g 17%

Carbohydrates: 31.7g 10%

Dietary Fiber: 4.3g 17%

Sugars: 2g

Fat: 5.9g 9%

Saturated Fat: 3.1g 16%

Cholesterol: 15.4mg 5%

Vitamin A Iu: 7169.5IU 143%

Niacin Equivalents: 4.2mg 33%

Vitamin B6: 0.6mg 37%

Vitamin C: 75mg 125%

Folate: 47.1mcg 12%

Calcium: 153.6mg 15%

Iron: 2.6mg 14%

Magnesium: 55.5mg 20%

Potassium: 860mg 24%

Sodium: 271.6mg 11%

Thiamin: 0.2mg 21%

Calories From Fat: 53.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.