Becky Luigart-Stayner; Jan Gautro and Melanie J. Clarke
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.

How to Make It

Step 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.

Step 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.

Chef'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

Ratings & Reviews

I can't tell you how many times I've made this...

December 23, 2016
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!

Great soup on a chilly night

September 28, 2016
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!

ktasrose's Review

August 08, 2014

YvetteNM's Review

June 06, 2013
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.

Helaina's Review

March 15, 2013
Delicious on a cold winter day. Comfort food without the guilt.

AnneCInMN's Review

January 01, 2013

detailaddict's Review

December 19, 2012
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.

cookfromsocal's Review

February 27, 2012
We really enjoyed this soup. I used spinach instead of the kale and added more cheese when eating. Wonderful flavor and great leftovers. A definite repeat.

bornacook425's Review

February 20, 2012
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.

All4EatingHlthy's Review

February 13, 2012
I added the kale with the potatoes so it would be more tender.