This morning, while searching the freezer for some bones for my Roasted Tomato Meat Sauce that we’re making today (fingers crossed that it’s the last batch of the season, I’m totally OVER tomatoes) while digging to the bottom of the deep freezer, I came across some forgotten Canadian bacon…. I was craving a comforting, creamy soup and started thinking about what else we had on-hand that I could use along with the canadian bacon for some delicious Steeler-Sunday comfort food. (Have I mentioned we are die-hard Pittsburgh Steeler Fans?)
Our garden has provided us with a beautiful harvest of onions, garlic, potatoes, carrots and kale – all perfect for a soup, right?? But even though I love me some Canadian Bacon, it’s not nearly enough ‘meat’ for my hubby to consider any soup a complete meal.
Back to the freezer I went searching for some other meat… and I was a little nervous that I didn’t have any sausage or ham hocks… but luckily found one of the last packs of ground pork from our spring 1/2 hog.
So I got all these delicious ingredients but it’s nearly 11 am and we’re both starving and if I don’t hurry we won’t get to eat before the game starts….. of course you know I grabbed my pressure cooker for the most efficient cooking method in my kitchen.
I’ve been using a pressure cooker in my kitchen for years, but it wasn’t until I got an electric pressure cooker (multi cooker) did it become an appliance I used almost daily. The drawback to using a stove top pressure cooker is that it required constant supervision. You have to monitor the stove burner temperature to maintain steady pressure by watching a gauge or listening to the rhythm of the pressure gauge’s jiggle/hiss sound.
An electric pressure cooker (multi cooker) is very similar to a crock pot where you can set it and forget it. Although, I don’t leave home with it running, I can go outside or into another room without worry while it’s safely doing all the cooking. And if you are worried about safety in regards to the old-wives tails about pressure cookers, rest assured that the new electric pressure cookers (multi cooker) have safety features to make it safe enough for a child to operate!
And that’s how my {Pressure Cooker} Sausage Kale Potato Soup was born 🙂 Doesn’t it look absolutely delicious???
Ingredients
- 2 tablespoons Ghee or butter, room temperature
- 4 ounces Canadian Bacon or regular bacon
- 4 cups Chicken Bone Broth
- 1 pound hot Italian sausage
- 1 medium Onion
- 3 cloves Garlic
- 1 large carrot, chopped
- 4 cups chopped kale
- 4 cups Peeled & Cubed Potatoes
- 1 cups Heavy Cream
- 1 cup cheddar cheese, shredded
- Sea Salt
Instructions
- Using the saute feature on your pressure cooker - cook chopped Canadian bacon in ghee until crisp. Remove from the pan, leaving the fat, reserve the bacon bit for later.
- Saute onions, garlic and celery in the remaining fat for roughly 2-3 minutes or until soft. Add sausage and continue cooking until cooked through.
- Add potatoes, carrots and broth. Cook under pressure for 5 minutes, then quick depressurize. (yes, just 5 minutes!!)
- For a thicker soup, using an immersion blender puree some of the soup as desired. Season to taste with sea salt and pepper.
- Allowing your pressure cooker to remain on - on the warm function add the cream, cheese and kale. Let sit for 5-10 minutes before serving.
- Serve individual bowls with a sprinkle of the reserved bacon bits and additional shredded cheese, if desired.
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