The cool finally reached Phoenix and we are in soup season again! I love it! Just had to share this soup that has become one of our favorites — truly velvety! We like to have a baguette or sour dough toast on the side. I found the recipe @pinchofyum and, though the green color could scare some, it has not disappointed anyone who has tried it. To make it in an instant pot, just start with the saute’ setting, pressure cook potatoes and broth for a few minutes, then add kale and let it simmer on the saute’ setting another 5-10 minutes and add milk after that.
Ingredients:
5 T. butter
1 large yellow onion, roughly chopped
3 large potatoes, peeled and roughly chopped
8 c. chicken or vegetable broth
2-3 C. chopped kale, stems removed
2 C. milk
salt and pepper to taste
Instructions:
1. Heat the butter in a large pot over medium high heat. Add the onions and potatoes and saute’ until golden brown, 5-8 minutes, sprinkling with salt and pepper. Add 6 cups of the broth and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green.
2. Transfer the soup to a heavy-duty blender. Puree for 2-3 minutes or until the soup is completely smooth. Transfer the pureed soup back into the pan and stir in the milk and the remaining 2 cups of broth depending on how thick you want the soup to be.
3. Season with salt and pepper and serve with paninis, toasted bread, baguette, or crackers.
Notes:
This recipe is very adaptable — add more herbs, use more potatoes, more kale, more broth, etc. Know that the more kale you add, the more bright green your soup will be. Also, the longer you cook the onions and potatoes the more it “dulls” the flavor. You want them to be sauteed and golden, but not mushy.
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yield: 8