Tag Archives: potatoes

Instant Pot Irish Potato Kale Soup

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!


2 tablespoons olive oil

  • 1 large sweet onion, chopped (the original recipe calls for two leeks sliced thin)
  • 6 cups salted vegetable broth
  • 2 pounds potatoes (I used red potatoes), peeled and diced in ¾-inch cubes
  • 2 garlic cloves, minced
  • 8 ounces kale, stems and center ribs removed and discarded, leaves coarsely chopped
  • ½ teaspoon apple cider vinegar
  • Freshly ground black pepper
  • Chopped green onion, for garnish
  • 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!

    Potato Leek Spinach Soup

    This is a variation of my standard potato soup. I had a leek and spinach on hand and decided to spice things up. My kitchen experiments don’t always work, but this one is a keeper. 😊

    Potato Leek Spinach Soup


    1 Leek diced

    2 Cloves Garlic diced

    2 TBS Olive Oil

    8 Potatoes pealed, cut in large cubes

    1 TBS Sea Salt (or more to taste)

    1 tsp Pepper

    8 TBS Butter

    2 cups Spinach, chopped

    1 can Condensed Milk

    2 TBS Cornstarch

    1 or 2 TBS Crushed Red Peppers (I like it spicy)

    In a soup pot sauté the leeks and garlic in the olive oil until tender. Add potatoes and fill the pot with enough water so that the potatoes are covered. (You won’t be pouring the water off.) Bring to a boil and cook until the potatoes are breaking apart. Remove from heat as mash the potatoes, leeks and garlic in the pot. Add butter, spinach, crushed red pepper, pepper and salt and half of the condensed milk. Stir the corn starch into the remaining condensed milk and add to the pot. Bring to a boil, stirring until thickened. Serve and enjoy!

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