Potato-Kale Soup with Gruyere
By
Daily Inspiration S
@DailyInspiration
6
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.
Recipe is from Cooking Light magazine.
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.)
How to Make Potato-Kale Soup with Gruyere
- 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.
