Potato-Kale Soup with Gruyère

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.

Yield: 6 servings (serving size: 1 2/3 cups soup and 1 1/2 tablespoons cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 239
  • Calories from fat: 29%
  • Fat: 7.8g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 11.7g
  • Carbohydrate: 32g
  • Fiber: 3.9g
  • Cholesterol: 21mg
  • Iron: 2.2mg
  • Sodium: 733mg
  • Calcium: 215mg

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

Preparation

  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.
Note:

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.

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