Old Fashioned Meatloaf Dinner

Meatloaf

Ingredients

1 celery stalk chopped fine
1 tablespoon minced garlic
1cup finely chopped bell pepper
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
1 tablespoon Worcestershire sauce
1 cup low sugar ketchup
2 pounds of lean ground round
1 cup Italian bread crumbs
2 large eggs, beaten slightly
1/3 cup minced fresh parsley leaves

Directions

Preheat the oven to 375 degrees F.
In a large bowl, combine the meat, eggs, vegetables, bread crumbs, ketchup, seasonings, and parsley. Form into a loaf and put into an oiled rectangular baking pan with inch-high sides.

Bake the meatloaf in the oven for 1 hour. Let rest 10 minutes before cutting into serving pieces.

Mashed Potatoes

Ingredients

Salt
3 ½ lbs Yukon gold potatoes, peeled and quartered
4 tablespoons unsalted butter
¼ to ⅓ cup heavy cream

Directions

Cook the potatoes in boiling salted water until very soft, about 20-25 minutes. Drain the potatoes and put them into a ricer and press the potatoes back into the cooking pot. Add the butter and just enough cream to moisten. Taste for salt and warm the potatoes.

Sauteed Kale

Ingredients

1 bunch kale
Salt and pepper to taste
3 garlic cloves, sliced in half
¼ cup olive oil

Directions

Remove the kale leaves from the stalks. Chop into small pieces. Wash well and dry in a salad spinner.
Heat the garlic and oil in a deep skillet. Add the kale, salt, and pepper to taste. Cook the kale over low heat until soft, about 30 to 40 minutes.

Originally posted at Jovina Cooks Italian

Loaded Instant Pot Irish Potato Soup with Bacon

Loaded Instant Pot Irish Potato Soup with Bacon

Rustic and Easy Irish Potato Soup Recipe loaded with classic Irish ingredients and charm. This Instant Pot Potato Soup is ready in just 30 minutes! Instant Pot Baked Potato Soup is a perfect Irish recipe, even when it’s not Saint Patricks Day!

 

If you’re a fan of Instant Pot Soup Recipes, make sure to check out my full collection!

three white bowls filled with Irish Potato Soup topped with cheese and bacon.

Nothing screams “Irish Food” more than simple, rustic ingredients. Turning what little variety, and food, they had at their disposal into hearty masterpieces is classic to Irish cuisine. Think Steak and Ale Pie or Shepard’s Pie

 

Unlike our popular Potato and Leek Soup Recipe, that focuses on flavor from leeks and spices, this Potato Soup in Instant Pot recipe focuses on flavor from additions such as bacon and cheese. It’s more of a “loaded baked potato recipe”, if you will.

For this Instant Pot Soup recipe, we used the popular Instant Pot Duo Plus which has a 6 qt capacity.  

What Is Irish Potato Soup?

 

Traditional Irish Potato Soup has humble beginnings. It was a staple to the Irish diet in the 1800’s, with the exception of the tragic Great Potato Famine of 1845-1849, and continues to this day. Potatoes are nutrient-dense and hearty and grow well in the very cold climates. Hence the creation of a rustic and easy potato soup.

 

Other popular soup recipes: Instant Pot Split Pea Soup, Olive Garden’s Zuppa Toscana Soup, Instant Pot Carrot Ginger Soup, and 10-Minute Egg Drop Soup Recipe.

Irish Potato Soup Ingredients separated into small clear or white bowls.

Irish Potato Soup INGREDIENTS

Protein – bacon

Vegetables – onion, kale, garlic, potatoes

Liquid – low sodium chicken stock

Dairy – heavy cream and unsalted butter

Spices – kosher salt and black pepper

How To Make Irish Potato Soup

 

Step 1

Pre-heat the instant pot on the saute setting and cook the bacon until crisp. Transfer the cooked bacon to a paper towel lined plate, keeping the grease in the pot.

 

Step 2 & 3

 Add the onions and cook until soft, about 5 minutes. Add the kale and saute for 2-3 minutes, then add the garlic and saute for a minute.

Side by Side photo showing cooked bacon in an instant pot on the left and cooked kale and potatoes in an instant pot on the right.

Step 5 & 6

Add the potatoes, stock, salt and black pepper and gently stir. Put the lid on the instant pot and pressure cook on high for 7 minutes before quick releasing the pressure.

 

Step 7 & 8

Set the instant pot to saute on low. Add the heavy cream and butter and stir. Remove 2 tablespoons of cooling liquid and add to a small bowl. Whisk in the cornstarch and add it to the soup. 

Side by Side photo potato, kale and broth in an instant pot on the left and blended irish potato soup in the instant pot on the right.

Step 9

Use an immersion blender to blend the soup. If you like a chunky soup, remove a few of the potato chunks and add them back in before serving. 

Instant Pot Loaded Potato Soup RECIPE Tips

 

An immersion blender is best for blending the soup. If you’re using a traditional blender, make sure to cool off the soup before blending and work in small batches.

 

Do not over-blend this Potato and Bacon Soup as the potato will turn gummy. It’s the exact same reason you don’t want to over-mix mashed taters.

 

How to store Potato Soup in Instant Pot- Store any leftover soup in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months.

What to Serve With Instant Pot Baked Potato Soup

Rosemary and Garlic Dinner Rolls
French Bread
Irish Soda Bread
Garden Side Salad
Wedge Salad

WINE PAIRINGS FOR POTATO SOUP:

 

White Wine

Pinot Blanc, Pinot Gris, Rosé or Brut Sparkling Wine

 

Red Wine 

Oregon Pinot Noir

I’d love to hear from you! Please leave a recipe rating, snap a pic and use the hashtag #foodieandwine, after you’ve made the recipe, and post to social media! 

three white bowls filled with Irish Potato Soup topped with cheese and bacon.

Print

Loaded Instant Pot Irish Potato Soup

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Rustic and Easy Irish Potato Soup Recipe loaded with classic Irish ingredients and charm. This Instant Pot Potato Soup is ready in just 30 minutes! Instant Pot Baked Potato Soup is a perfect Irish recipe, even when it’s not Saint Patricks Day!
Course Dinner, Lunch, Soup
Cuisine Irish
Keyword Bacon, Instant Pot, Instant Pot Soup, Kale Recipes, Potatoes, Soup Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 358kcal
Cost $10

Ingredients

  • 2-3 Strips Bacon, Chopped (*Note 1)
  • 1 Small Yellow Onion, Chopped
  • 3 Cups Kale, Stems Removed and Chopped (*Note 2)
  • 2 Cloves Garlic, Minced
  • 4 Large Yukon Gold Potatoes, Peeled and Cubed (*Note 3)
  • 4 Cups Low Sodium Chicken Stock (*Note 4)
  • 1 tsp Kosher Salt
  • 1/2 tps Black Pepper
  • 1 Cup Heavy Cream
  • 3 tbsp Unsalted Butter

OPTIONAL:

  • 1 tbsp Cornstarch

Instructions

  • Turn the Instant Pot on and click the “Saute” button (followed by the “start” button if your model requires it). Wait for the unit to fully pre-heat. Add the bacon and cook, stirring occasionally, until crisp (approx. 5-8 minutes).
  • Transfer the bacon to a paper towel lined plate with a slotted spoon, leaving the grease in the pot. Add the onion and cook, stirring occasionally, until the onions have softened and started to brown (approx. 5 minutes).
  • Add the kale and sauté for 2-3 minutes. 
  • Add the garlic and cook for an additional 30-60 seconds, until fragrant.
  • Add the potatoes, chicken stock, salt, and black pepper and gently stir. Place the lid on the Instant Pot making sure the steam valve is in the closed position. Set the Instant Pot to Manual/Pressure Cook on High for 7 minutes. 
  • When the Instant Pot has finished, carefully release the pressure manually by switching the valve to the “venting” position. 
  • Remove the lid and set the Instant Pot to the Sauté Low setting. Add the heavy cream and butter. Stir to combine.
  • Remove 2 tablespoons of cooking liquid and add to a small bowl. Whisk in the cornstarch and then add the slurry to the soup. 
  • Use an immersion blender (or let cool and transfer to a blender) and blend the soup to your desired consistency. If you like a chunky consistency, remove a few of the large potato chunks before blending. Add them back in before serving for a nice chunky texture.
  • Cook on the Sauté-Low setting for an additional 5 minutes, or until the soup has thickened to your desired consistency. Serve immediately. Garnished with extra bacon and cheese, if desired. 

Notes

Note 1 – Use your favorite manner of cooking bacon if you prefer not to use the Instant Pot (oven/microwave/stovetop). 

Note 2 – Yukon gold potatoes make the creamiest soup but russet potatoes will also work in this recipe.

Note 3 – If you dont have kale, cabbage can be substituted.

Note 4 – The cornstarch helps thicken the soup to a hearty, creamy consistency. If you don’t want your soup as thick, omit the cornstarch.

Note 5 – Store any leftover soup in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months.

Nutrition

Serving: 1Bowl | Calories: 358kcal | Carbohydrates: 29g | Protein: 9g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 519mg | Potassium: 838mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4105IU | Vitamin C: 64mg | Calcium: 102mg | Iron: 2mg

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

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The post Loaded Instant Pot Irish Potato Soup with Bacon appeared first on Foodie and Wine.

Originally posted at Foodie And Wine