If you want to typically turn your nose up at kale then this is the soup for you. This Potato Kale Soup is easy and delicious. Using frozen, chopped kale is part of the secret that makes it so good (and easy).
I’m including instructions for making this soup on the stove, in the Crock Pot AND in the Instant Pot!
Potato Kale Soup
- 3 lbs of potatoes, chopped into bite-sized pieces (peeling is optional)
- 3 carrots, sliced
- 3 ribs celery, sliced
- 1 10 oz bag of frozen kale
- 1/3 cup dry veggie broth mix (or bullion)
- Enough water to cover everything
Note: This soup can be made on the stove, in the Crock Pot or in the Instant Pot.
1. Place all of the veggies into the pot. Sprinkle in Dry Veggie Broth Mix or use your favorite broth or bullion.
2. Cover with water and give it a good stir.
3. Cook covered.
Stove Top version: Cook over medium heat for about 30 minute. The time will vary depending on how large the veggies are.
Crock Pot version: Cook on low for 7 hours or high for 4 hours.
Instant Pot version: Press the SOUP button, you can choose either quick release or allow the pressure to come down slowly.
This would be great as a starter leading up to a meal but we usually just eat it on it’s own. If you are a baker I recommend making a nice crusty bread to go with it.
This may be the easiest soup you’ll ever make. There is only one measurement involved and a little cutting. Everyone in my family loved it. This is my favorite way to eat kale.
If you aren’t sure what an Instant Pot is be sure to check out 10 Reasons I Bought an Instant Pot!
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