Rating: 4 stars
22 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light October 2002

Gallery

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

Recipe Summary

Yield:
6 servings (serving size: 1 2/3 cups soup and 1 1/2 tablespoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 www.choosemyplate.gov.

Nutrition Facts

239 calories; calories from fat 29%; fat 7.8g; saturated fat 4.4g; mono fat 2.2g; poly fat 0.6g; protein 11.7g; carbohydrates 32g; fiber 3.9g; cholesterol 21mg; iron 2.2mg; sodium 733mg; calcium 215mg.
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