Instant Pot Instructions

1. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and saute for 3 minutes. Stir in the garlic for 30 seconds.
2. Stir in the smoked paprika, salt, pepper, garlic powder, oregano, thyme, parsley.
3. Pour in the broth and scrape bottom of pot so that nothing is sticking.
4. Add in the potatoes.
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button or LOW pressure to 5 minutes. When time is up move valve to venting and remove the lid.
6. Use an immersion blender* to blend the soup. If you don’t have an immersion blender you can do this step in a normal blender.
7. Stir in the vinegar.
8. Temper the cream by stirring a ladleful of soup into the cream. Then stir the mixture into the pot.
9. Stir in the cheddar and kale.
10. Ladle into bowls and serve.

Slow Cooker Instructions

1. Heat a pan over medium high heat. Add in the butter and let it melt. Add in the onion and saute for 3 minutes. Stir in the garlic for 30 seconds.
2. Stir in the smoked paprika, salt, pepper, garlic powder, oregano, thyme, parsley. Transfer to the slow cooker.
3. Stir in the broth and potatoes.
4. Cover and cook on low for 4 hours.
5. Use an immersion blender to blend the soup. If you don’t have an immersion blender you can do this step in a normal blender.
6. Stir in the vinegar.
7. Temper the cream by stirring a ladleful of soup into the cream. Then stir the mixture into the slow cooker.
8. Stir in the cheddar and kale.
9. Ladle into bowls and serve.