Potato-Kale Soup with Gruyere

Potato-kale Soup With Gruyere Recipe

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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


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2 Tbsp
1 1/2 c
finely chopped onion
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
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.

Printable Recipe Card

About Potato-Kale Soup with Gruyere

Course/Dish: Vegetable Soup
Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy

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