Smoky Potato and Kale Soup

Name: Smoky Potato and Kale Soup
Ingredients: 1 cup water; 1 1/2 pounds baby potatoes (about 15 potatoes), unpeeled, quartered; 1 tablespoon extra-virgin olive oil; 1 small white or yellow onion, finely chopped; 2 cloves garlic, minced; Pinch of salt, plus extra for serving; Pinch of freshly ground black pepper, plus extra for serving; 6 cups reduced-salt vegetable broth; 1 tablespoon chili powder; 1/2 teaspoon dried oregano; 1/2 teaspoon minced canned chipotle chiles in adobo; 8 ounces flat-leaf or curly-leaf kale, stems removed, leaves sliced crosswise into 1⁄4-inch ribbons; Crème Fraîche or sour cream, for serving

www.grit.com

Take a look at this recipe that will let your Instant Pot do the work with this warming potato and kale soup with smoky chipotle chiles.

Keywords

adobo
chili
chipotle
kale
potato

View full recipe on www.grit.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.grit.com.

Share this recipe:

Cooking tools:

Pressure cooker
Wooden spoon
Oven mitt
Colander
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Steak knife
Stove
Pot
Airtight container
Refrigerator

Ingredients

1 cup water
1 1/2 pounds baby potatoes (about 15 potatoes), unpeeled, quartered
1 tablespoon extra-virgin olive oil
1 small white or yellow onion, finely chopped
2 cloves garlic, minced
Pinch of salt, plus extra for serving
Pinch of freshly ground black pepper, plus extra for serving
6 cups reduced-salt vegetable broth
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon minced canned chipotle chiles in adobo
8 ounces flat-leaf or curly-leaf kale, stems removed, leaves sliced crosswise into 1⁄4-inch ribbons
Crème Fraîche or sour cream, for serving