Potato-Kale Soup with Gruyere

Potato-kale Soup With Gruyere

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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 vote

20 Min
35 Min
Stove Top


  • 2 Tbsp
  • 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
  • 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.

Printable Recipe Card

About Potato-Kale Soup with Gruyere

Course/Dish: Vegetable Soup
Main Ingredient: Potatoes
Regional Style: American

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