Potato and Kale Soup

[Guest guest]

Potato and Kale Soup

Dark green, earthy kale contrasts with the mild yellow potatoes, but you can

use

fresh spinach in place of kale.

 

2 TB butter

1-1/2 cups onion, finely chopped

1 garlic clove, minced

7 cups fat free, less sodium veg broth

4 cups (1-1/2 lb.) coarsely chopped peeled Yukon gold potato

1/4 tsp. salt

1 bay leaf

6 cups (3/4 lb.) fresh kale, chopped

1 tsp. dried basil

1/2 cup (about 2 oz.) Gruyère cheese, shredded

 

Melt butter in a large saucepan over medium heat. Add onion; sauté 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 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.

 

Yield: 6 servings (serving size: 1-2/3 cups soup and 1-1/2 tablespoons

cheese)

 

Nutrition Information:

Per serving = calories 239 (29% from fat), fat 7.8 g (sat 4.4 g, mono 2.2 g,

poly 0.6 g),

protein 11.7 g, cholesterol 21 mg, calcium 215 mg, sodium 733 mg, fiber 3.9

g,

iron 2.2 mg, carbs 32 g.