Potato-Kale Soup with Gruyere

Name: Potato-Kale Soup with Gruyere
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: American
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.)

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By Daily Inspiration S
@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.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

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.)
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How to Make Potato-Kale Soup with Gruyere

Step-by-Step

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.
Stir in kale and basil. Cover and simmer 10 minutes or until kale is tender. Discard bay leaf.
Partially mash potatoes with a potato masher until thick and chunky. Top with cheese.

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