Potato, Kale & Leek Soup

Name: Potato, Kale & Leek Soup
Cuisine: European
Ingredients: 6 cups Vegetable Broth; 2 Leeks (white parts only, chopped fine); 4 stalks Celery (chopped) 8 Garlic (cloves, minced); 2 tablespoons Oregano (dried); 1 teaspoon Sea Salt; 6 Yellow Potato (medium, chopped); 4 cups Kale Leaves (stem removed, chopped); 3 tablespoons Lemon Juice; 1/2 cup Fresh Dill (optional, chopped); 1/3 teasppon Dried Thyme; 2 tablespoons butter

4 steps

Updated at: Thu, 17 Aug 2023 10:36:51 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories266.1 kcal (13%)

Total Fat7.2 g (10%)

Carbs46.4 g (18%)

Sugars6 g (7%)

Protein7.7 g (15%)

Sodium1515 mg (76%)

Fiber8.6 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6 cupsvegetable broth

2Leeks

white parts only, chopped fine

2 tablespoonsOregano dried

1 teaspoonsea salt

6Yellow Potato

medium, chopped

4 cupsKale Leaves

stem removed, chopped

3 tablespoonslemon juice

½ cupFresh Dill

optional, chopped

⅓ teaspoondried thyme

2 tablespoonsbutter

Instructions

Step 1

Turn your pressure cooker to sauté mode and add butter. Then add the leeks and celery and cook for 4 to 5 minutes, until softened. Add the garlic, oregano, thyme and sea salt and stir to combine, cooking for one minute more.

Step 2

Turn off the sauté mode and add the potatoes along with the remaining vegetable broth. Stir to combine. Put the lid on and set to “sealing” then press manual/pressure cooker and cook for 10 minutes on high pressure. Once finished cooking, turn off and do a quick release.

Step 3

Remove about 3/4 of the soup and place in a blender. Carefully blend to purée until smooth. Pour this back into the pressure cooker. Add the kale leaves and lemon juice and stir. Heat through to let the kale wilt a little. Divide into bowls, garnish with dill if using, and enjoy!

Step 4

Refrigerate in an airtight container for up to four days.