Potato-Kale Soup with Gruyère

Cooking Light
Potato-Kale Soup with GruyèreRecipe
Becky Luigart-Stayner; Jan Gautro and Melanie J. Clarke
Dark green, earthy kale contrasts with the mild yellow potatoes, but you can use fresh spinach in place of kale. Top with shredded gruyère cheese for a delicious finishing touch.
6 servings (serving size: 1 2/3 cups soup and 1 1/2 tablespoons cheese)

Ingredients

+ Add To Shopping List
2 tablespoons 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 teaspoon salt
1 bay leaf
6 cups chopped fresh kale (about 3/4 pound)
1 teaspoon dried basil
9 tablespoons (about 2 ounces) shredded Gruyère cheese

Preparation

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.

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.

Created date

October 2003

Nutritional Information

Calories 239
Caloriesfromfat 29 %
Fat 7.8 g
Satfat 4.4 g
Monofat 2.2 g
Polyfat 0.6 g
Protein 11.7 g
Carbohydrate 32 g
Fiber 3.9 g
Cholesterol 21 mg
Iron 2.2 mg
Sodium 733 mg
Calcium 215 mg