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potato-kale soup with gruyere

(1 rating)
DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

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.

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 35 Min
method Stove Top

Ingredients For potato-kale soup with gruyere

  • 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.)

How To Make potato-kale soup with gruyere

  • 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.
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