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Potato-Kale Soup with Gruyere

Source of Recipe


Cooking Light-10/02






List of Ingredients



• 2 tablespoons butter
  
• 1 1/2 cups finely chopped onion
  
• 1 clove garlic, minced
  
• 7 cups fat-free less-sodium chicken broth
  
• 4 cups coarsely chopped peeled Yukon gold potato (about 1 1/2 pounds)
  
• 1/4 teaspoon salt
  
• 1 bay leaf
  
• 6 cups chopped fresh kale (about 3/4 pound)
  
• 1 teaspoon dried basil
  
• 9 tablespoons (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; cook30 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 chunky. Top with cheese.
   
   
3. Yield: 6 servings (serving size: 1 2/3 cup soup and 1 1/2 tablespoons cheese).
   
   
4. 239 cal, 7.8g fat, 11.7g pro, 32g carb, 3.9g fiber, 21mg chol, 2.2mg iron, 733mg sod, 215mg calc.
   
   






Final Comments


Serving Ideas: Walnut and Rosemary Loaves