Potato-Kale Soup with Gruyère

Potato-Kale Soup with Gruyère
Photo by Becky Luigart-Stayner

Ingredients

  • 7 cups fat-free, less-sodium chicken broth
  • 9 tablespoons (about 2 ounces) shredded Gruyère cheese
  • 4 cups coarsely chopped peeled Yukon gold potato (about 1 1/2 pounds)
  • 1 bay leaf
  • 6 cups chopped fresh kale (about 3/4 pound)
  • 1 garlic clove, minced
  • 1 ½ cups finely chopped onion
  • + 3 more ingredients
    • 2 tablespoons butter
    • ¼ teaspoon salt
    • 1 teaspoon dried basil

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...

View full recipe at My Recipes

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