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.