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.
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Since making it "as-is" a few times, I now add some sausage to the onions and it brings a little more flavor to the soup, although it's excellent as per the recipe - the basil and bay leaf make all the difference. I may try adding beans to it another time I make it. Also, this recipe becomes second nature and is really easy to do after making it a few times. It's my go-to soup - we barely ever have leftovers! yum!
I have made this soup a couple of times and it is both easy and delicious. The Gruyere in my opinion really makes it! As with any recipe I tend to tweak the quantities like adding a bit more garlic and adjusting the salt and pepper to taste. Serve it with a nice crusty bread and call it dinner!
Excellent! I made a few modifications, and it was still delicious: Used cheddar cheese instead of Gruyere, and put the cheese into the soup pot so it melted in--this added a nice creamy texture. Also, instead of dried basil, I chopped fresh cilantro and topped the soup with that. Also, in order to make it palatable for my 7-year-old, I pureed the soup in the blender (before adding cheese); she loved it.
I agree that this was a little bland, but an extra 1/4 tsp. of salt went a long way. I had only 1/2 lb. of kale on hand and just under 1 1/2 lbs. of potatoes, but the proportions seemed to work. I cut back on the broth by a cup or so as I like my soups on the thicker side, and before adding the kale I put 1/2 the potatoes and broth in a food processor to puree. I didn't have Gruyere on hand so I used Manchego which I think has a similar flavor. It was okay by itself (with some CL Walnut Bread to soak up the broth), but it would have benefited from some Italian sausage or kielbasa. I might make this again but I'll probably experiment with other potato/kale soup recipes first.
I enjoyed making and eating this soup a lot. I cooked the kale along with the potatoes as one reviewer suggested and liked how it tenderized the kale a bit more but it was not overcooked at all. It may not be the best soup you'll ever eat but it is tasty and VERY nutritious which counts a lot at my house. Oh, and I used 1/2 teaspoon salt as was suggested earlier and I think that made it better too.