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Potato-Kale Soup with Gruyère

Becky Luigart-Stayner; Jan Gautro and Melanie J. Clarke
Yield 6 servings (serving size: 1 2/3 cups soup and 1 1/2 tablespoons cheese)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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 chunky. Top with cheese.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.