potato-kale soup with gruyere
(1 RATING)
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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prep time
20 Min
cook time
35 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 tablespoons butter
- 1 1/2 cups finely chopped onion
- 1 - garlic clove, minced
- 7 cups fat-free, low sodium chicken broth (or can use vegetable broth)
- 4 cups coarsely chopped, peeled yukon gold potatoes (about 1 1/3 lbs)
- 1/4 teaspoon salt
- 1 - bay leaf
- 6 cups chopped fresh kale (stems removed), about 3/4 pound
- 1 teaspoon dried basil
- 9 tablespoons shredded gruyere cheese (about 2 oz.)
How To Make potato-kale soup with gruyere
-
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.
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Step 2Stir in kale and basil. Cover and simmer 10 minutes or until kale is tender. Discard bay leaf.
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Step 3Partially mash potatoes with a potato masher until thick and chunky. Top with cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Diabetic
Diet:
Low Fat
Diet:
Low Sodium
Diet:
Low Carb
Category:
Vegetable Soup
Culture:
American
Ingredient:
Potatoes
Method:
Stove Top
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