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:

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.)

Directions Step-By-Step

1
Melt 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.
2
Stir in kale and basil. Cover and simmer 10 minutes or until kale is tender. Discard bay leaf.
3
Partially 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