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

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.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 206 Calories

Ingredients

• ¼ pound bacon, diced
• sea salt and freshly ground black pepper 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
• 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
• 8 potatoes, chopped into bite-size pieces, or to taste

Recipe Instructions

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.