Potato Carrot Soup With Leeks And Kale (Instant Pot®)

• 1/4 pound bacon, diced
• 1 bunch kale, leaves and stalks separated
• 2 leeks, thinly sliced, or to taste
• 1 large carrot, chopped, green tops reserved
• 1/2 teaspoon Hungarian paprika, or to taste
• sea salt and freshly ground black pepper to taste
• 8 potatoes, chopped into bite-size pieces, or to taste
• 1 (10.5 ounce) can beef broth, or as needed
• 1 cup shredded Cheddar cheese, or more to taste
• 1/4 cup sour cream, or more to taste

1. Turn on a multi-cooker (such as Instant Pot(R)) and the select Saute function. Add bacon; cook and stir until nearly crisped, about 5 minutes.
2. Chop kale stalks into small pieces; place into the pot with the bacon. Add leeks and carrot. Cook and stir, scraping the bottom of the pot, until leeks are almost tender, about 5 minutes. Add kale leaves, carrot greens, paprika, salt, and pepper. Cook, continuing to scrape the pot, 2 to 3 minutes. Stir in potatoes and enough broth to reach the max fill line.
3. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 13 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir in Cheddar cheese and sour cream.

bacon, kale, leeks, carrot, paprika, salt, potatoes, beef broth, cheddar cheese, sour cream

Taken from www.allrecipes.com/recipe/260659/potato-carrot-soup-with-leeks-and-kale-instant-pot/ (may not work)