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Potato-Kale Soup with Gruyere




Source of Recipe


Cooking Light






List of Ingredients



• 2 Tbsp butter
  
• 1 1/2 cups finely chopped onion
  
• 1 garlic clove, minced
  
• 7 cups fat-free, less-sodium chicken broth
  
• 4 cups coarsely chopped peeled Yukon gold potato (about 1 1/2 pounds)
  
• 1/4 tsp salt
  
• 1 bay leaf
  
• 6 cups chopped fresh kale (about 3/4 pounds)
  
• 1 tsp dried basil
  
• 9 Tbsp (about 2 ounces) shredded Gruyere cheese
  






Instructions



1. Melt butter in a large saucepan 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 minutes, or until potato is tender.
   
2. 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 creamy. Top with cheese.
   






Final Comments


6 servings