Potato-kale Soup With Gruyere Recipe

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Potato-Kale Soup with Gruyere

Daily Inspiration S

By
@DailyInspiration

A wonderfully healthy and hearty soup. Feel free to substitute spinach or another dark leafy green if you prefer.

Recipe is from Cooking Light magazine.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
20 Min
Cook:
35 Min
Method:
Stove Top

Ingredients

2 Tbsp
butter
1 1/2 c
finely chopped onion
1
garlic clove, minced
7 c
fat-free, low sodium chicken broth (or can use vegetable broth)
4 c
coarsely chopped, peeled yukon gold potatoes (about 1 1/3 lbs)
1/4 tsp
salt
1
bay leaf
6 c
chopped fresh kale (stems removed), about 3/4 pound
1 tsp
dried basil
9 Tbsp
shredded gruyere cheese (about 2 oz.)

Step-By-Step

1Melt butter in a large dutch oven or stockpot over medium heat. Add onion; cook 8 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Stir in broth, potato, salt and bay leaf; bring to a boil. Cover, reduce heat, and simmer 15 minuters or until potato is tender.
2Stir in kale and basil. Cover and simmer 10 minutes or until kale is tender. Discard bay leaf.
3Partially mash potatoes with a potato masher until thick and chunky. Top with cheese.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy