Hearty Kale Potato Soup

This Instant Pot kale potato soup transforms humble ingredients into a nourishing meal that warms you from the inside out. The combination of creamy potatoes, hearty beans, and nutritious kale creates a satisfying texture that's both rustic and comforting.

I first created this soup during a particularly busy week when I needed something quick yet nourishing. What started as a simple pantry cleanout has become one of my most requested family recipes, especially during those cold winter months when we crave something warming.

Ingredients

• Olive oil contributes a rich foundation for building flavors
• Yellow onion provides a sweet aromatic base that mellows beautifully when sautéed
• Garlic adds essential depth and complexity to the broth
• Potatoes create a naturally creamy texture without adding dairy
• Vegetable broth forms the savory liquid base substitute chicken broth for extra richness
• Fresh kale delivers vibrant color and nutrition choose curly or lacinato varieties
• White beans offer protein and creamy texture cannellini beans work particularly well
• Dried thyme brings earthy herbal notes that complement the vegetables
• Smoked paprika adds subtle smoky depth without overpowering
• Lemon juice brightens the entire dish with necessary acidity
• Green onions provide a fresh finishing touch that enhances presentation

Step-by-Step Instructions

Sauté the Aromatics

Set your Instant Pot to sauté mode and add olive oil. Once hot, add diced onion and cook for 3-4 minutes until translucent and softened. Stir occasionally to prevent sticking. Add minced garlic and cook for just 30 seconds until fragrant taking care not to burn it. This aromatic foundation will infuse the entire soup with flavor.

Build the Base

Add diced potatoes, broth, dried thyme, and smoked paprika to the pot. Season with salt and pepper. Stir thoroughly to combine all ingredients, ensuring the potatoes are submerged in liquid. The potatoes will absorb the seasoned broth as they cook, becoming infused with flavor.

Pressure Cook

Close the Instant Pot lid securely and set the valve to sealing position. Select manual high pressure and set timer for 10 minutes. The pot will take approximately 5-8 minutes to come to pressure before the cooking countdown begins. During this time, the potatoes will begin softening in the hot liquid.

Release and Add Greens

When cooking completes, carefully perform a quick pressure release by turning the valve to venting position. Stand back to avoid the hot steam. Once pressure is fully released, open the lid away from your face. Add chopped kale and drained white beans to the hot soup. Stir gently to combine. The residual heat will perfectly wilt the kale without making it mushy.

Finish and Serve

Stir in fresh lemon juice to brighten all the flavors. Taste and adjust seasonings as needed, adding more salt or pepper according to preference. Ladle into bowls and garnish with sliced green onions for color and fresh flavor. The contrast of the bright green against the creamy soup creates a beautiful presentation.

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My favorite element of this soup is how the potatoes break down slightly during pressure cooking, creating a naturally creamy texture without adding any dairy. This technique transformed how I approach soup making. My daughter who typically avoids beans somehow always requests a second bowl of this magical combination.

Storage Solutions

This soup stores beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually improve after a day as they have time to meld together. When reheating, you may need to add a splash of broth or water as the potatoes tend to absorb liquid during storage. Reheat gently on the stovetop or in the microwave until thoroughly warmed.

Customization Options

This versatile soup welcomes many adaptations based on what you have available. Replace kale with spinach or Swiss chard for a different green experience. Add diced carrots or celery along with the onions for additional vegetables. For a protein boost, stir in cooked shredded chicken or turkey after pressure cooking. Make it creamier by adding a splash of heavy cream or coconut milk just before serving. Each variation maintains the soul of the original while creating something new.

Serving Suggestions

Pair this hearty soup with a crusty whole grain bread for dipping or a simple side salad dressed with vinaigrette for a complete meal. For extra richness, top each bowl with a sprinkle of grated Parmesan cheese or a drizzle of good olive oil. During summer months, serve it at room temperature with extra lemon for a refreshing meal. This soup works equally well as a starter course for dinner parties or as a standalone lunch.

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Recipe FAQs

→ Can I use spinach instead of kale in this soup?

Yes, spinach makes an excellent substitute for kale in this soup. Since spinach is more delicate, add it at the very end after releasing pressure and let it wilt for just 2-3 minutes instead of the 5 minutes recommended for kale.

→ How can I make this soup creamier?

For a creamier texture, you can blend about 1/3 of the soup using an immersion blender before adding the kale and beans. Alternatively, stir in 1/4 cup of heavy cream or coconut milk after cooking.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. The texture of the kale might change slightly upon thawing, but the flavor will remain delicious.

→ What can I serve with this kale potato soup?

This soup pairs wonderfully with crusty bread, a grilled cheese sandwich, or a simple side salad. For a heartier meal, add some cooked sausage or shredded rotisserie chicken to the soup.

→ Can I make this without an Instant Pot?

Absolutely! To make this on the stovetop, follow the same sautéing steps in a large pot, then add the potatoes and broth. Simmer for about 15-20 minutes until potatoes are tender, then add the kale and beans and cook for 5 more minutes.

→ How long will leftovers keep in the refrigerator?

Stored in an airtight container, leftovers will keep well in the refrigerator for 3-4 days. The soup often tastes even better the next day as the flavors continue to develop.