I’ve been wanting to try this recipe since I got my pressure cooker. I will definitely be making it again. I had to improvise on one of the ingredients. (See Below) My grocery store was out of leeks! The produce guy said the restaurants wipe them out every week! ☹️ And my brand of pressure cooker does not allow for under 5 minutes, so I split the time in two. It doesn’t seem to have affected the outcome. It came out great!

Thanks to Letty’s Kitchen for this awesome recipe. It’s a keeper, it’s delicious, it’s super easy, and it’s vegan. Quadruple win!

Ingredients

2 tablespoons olive oil

In your pressure cooker, sauté onions (or leeks) in olive oil until tender. Add broth, potatoes and garlic. Close and seal the lid and pressure cook on high for 5 minutes. Quick release the steam.

Lightly mash some of the potatoes (I like leaving most of the cubes intact) and stir in the kale. Close and seal the lid once more and pressure cook on high for an additional 5 minutes.

Release and add the apple cider vinegar and 20 turns of fresh ground pepper. If you used salted veggie broth you will probably not need to add any more. I didn’t need more salt. Season to taste. Serve with chopped green onion garish.

If you don’t have a pressure cooker, you can do this on the stove top, cooking the potato portion 20 minutes and the kale portion an additional 10. I love how easy this recipe is. The veggie prep took longer than the cook time!

The recipe makes 8 cups of soup. I’m going to enjoy this for lunch this week!