Instant Pot Irish potato kale soup is a blend of potatoes so soft they’re falling apart, with ribbons of dark green kale, mildly sweet leeks, and garlic, all in a tasty no-tell vegetable broth. Just five ordinary ingredients–extraordinary flavor that will steal your heart away! Make in your pressure cooker or in your regular soup pot—it’s wonderful either way.
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The leprechaun in me suggested turning the traditional Irish peasant dish, colcannon, into an easy brothy vegetarian soup. Colcannon is kind of like green mashed potatoes, loaded with cooked cabbage and finely chopped onions. Usually there’s a respectable amount of butter and cream in there too. Would you know what I meant if I offered you colcannon soup?
For this Irish potato kale soup, I traded cabbage and onions in for their more stylish cousins, kale and leeks. Gently sautéed in olive oil, the leeks add rich vegan vibrancy, elevating this slurpable soup above its rustic beginnings.
Instant Pot Irish Potato Kale Soup details:
- With potatoes, kale and leeks practically floating in broth–this soup is not as thick as you might expect. If you want more heft, include an extra potato, and reduce the vegetable broth to 5 ½ cups. For an earthier quality, don’t peel the potatoes.
- Make your soup with russets or Yukon golds. *Potatoes are on the “Dirty Dozen” list of vegetables and fruits with high-pesticide residues–a good reason to choose organic potatoes.
- About the no-tell vegetable broth: If you’ve made other soups from this blog, you know the truth. I cheat—no, I make dinner easier–by using a quality Swiss-made powdered vegetable broth. Mix it into your soups and your heart will glow listening to guests remark over its flavor. Rapunzel vegetable broth is easy to find—check your natural food market. Or you can order it on Amazon.
- Choose any variety of kale–I used the darker flat-leaf kale, known as Lacinato, Tuscan, or dinosaur kale.
- Okay—I succumbed to pressure. 😉 I’m currently having a blast learning to cook with my Instant Pot electric pressure cooker. If you don’t own a pressure cooker, you’ll find directions for stovetop Irish potato kale soup in the recipe notes.
You might also like this Portuguese Potato Kale Soup with white beans, tomatoes and smoked paprika. And, when you want to swing Southwestern, try my greens and potato soup with hominy and pinto beans.
My friend Katie at Healthy Seasonal Recipes posted this enticing Cheddar Horseradish Colcannon last week. Check out her cool video showing how it’s made.
Wishing you a fabulous weekend. Get in the kitchen and cook something green—St. Patrick’s Day is coming next week!
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Inspired by colcannon, the Irish potato and cabbage dish, this soup’s elegant flavor steals your heart away. Makes about 8 cups soup.
- 2 tablespoons olive oil
- 2 leeks, white and light green parts only, thinly sliced, about 1 ½ cups (see note)
- 6 cups salted vegetable broth
- 2 pounds 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
Heat the oil in the pressure cooker pot. Add the leeks and sauté, stirring frequently until they soften, 8 to 10 minutes. Add the vegetable broth, potatoes, and garlic and lock the lid in place.
Pressure cook for 6 minutes, then quick release the pressure immediately, following the directions for your pressure cooker.
The potatoes will be very soft and falling apart. Mash them gently with a potato masher to break them up more. Stir in the chopped kale, and lock the lid in place again. Pressure cook on high for 2 minutes. Quick release the pressure.
Stir in the apple cider vinegar and season to taste with salt. (My veggie broth is fairly salty, so the soup didn’t need any extra salt.) Grind in about 20 turns of black pepper.
Serve hot, garnished with the green onion.
- Before slicing the leeks, trim the root and green leaf ends. Slit the leeks in half lengthwise and carefully rinse to remove the dirt that likes to hide between the layers.
- No pressure cooker or Instant Pot? Sauté the leeks as directed, add the vegetable broth, potatoes, and garlic. Simmer about 20 minutes, until the potatoes are soft and falling apart. Gently mash the potatoes and stir in the chopped kale. Cook about 10 more minutes, until the kale is tender to your bite. Season with the vinegar and pepper, and salt, to taste.