Instant Pot Creamy Potato Ham & Kale Soup – This easy creamy soup is thickened only by blending the potatoes into the broth. This soup is Whole30, Paleo and dairy free, unless topped with cheese and one of the very best leftover ham recipes.
- 6 medium-sized Russet potatoes, peeled and chopped into 1 inch pieces,
- 2 cups cubed fully cooked ham, (approximately 1/2 inch cubes)
- 1 small white or yellow onion, diced
- 4 cups low-sodium chicken broth or chicken stock
- 1.5 teaspoons unrefined sea salt
- 1 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 2 cups chopped kale leaved, stems removed and chopped into 1 inch pieces
- (optional / omit if on a whole30) parmesan cheese, grated
- To the Instant Pot, add all of the ingredients but the kale leaves and give it a quick stir.
- Lock the lid and set the pressure valve to sealing.
- Select the Soup/Broth function and adjust time to 15 minutes.
- Once cooking has finished, allow the machine to naturally release pressure for 5 minutes.
- After the 5 minutes, quick release any remaining pressure. To do this I like to use an oven mitt for safety.
- If you like a broth-like soup you can stir in kale now to wilt and serve, if you’d like the soup creamy as pictured proceed to the next step to blend.
- Using either a standard blender or an immersion blender with a narrow/tall bowl or mason jar (I use the wide mouth pint and a half mason jars) transfer 1-2 cups of potatoes and broth only to the jar or blender and blend until smooth and creamy.
- Once potatoes are smooth, pour the mixture back into the soup and stir-through for a creamy consistency.
- Add in the chopped kale, stir until wilted, taste and adjust seasonings and you are ready to serve.
- Top with parmesan cheese if desired or leave it off completely for a dairy free, paleo or whole30 meal. Enjoy!
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