Nutritional Information
Calories: 239
Fat: 7.8g
Protein: 11.7g
Carbohydrates: 32g
Fiber: 3.9g
Cholesterol: 21mg
Iron: 2.2mg
Sodium: 733mg
Calcium: 215mg
Potato - Kale Soup With Gruyere Cheese
 Ingredients
  • 2 tablespoons butter (dairy department)
  • 1 ½ cups finely chopped yellow onion (produce department)
  • 1 garlic clove, minced (produce department)
  • 7 cups fat free less sodium College Inn chicken broth (aisle # 8)
  • 4 cups coarsely chopped peeled Yukon gold potatoes (produce department)
  • 1/4 teaspoon slat (aisle # 8)
  • 1 bay leaf (spice rack aisle # 8)
  • 6 cups, about 3/4 pound fresh kale greens (produce department)
  • 1 teaspoon dried basil (spice rack aisle # 8)
  • 9 tablespoons, about 2 ounces shredded Gruyere cheese (cheese case aisle in food court)


Directions
  
  1. Melt butter in a large saucepan over medium heat. Add onion; cook 8 minutes or until tender, stirring frequently.
  2. Add garlic; cook 30 seconds, stirring constantly.
  3. Stir in broth, potato, salt. and bay leaf. Bring to a boil. Cover and reduce heat heat, simmer for 15 minutes or until potato is tender.
  4. Stir in kale and basil Cover and simmer for 10 minutes or until kale is tender. Discard bay leaf.
  5. Partially mash potatoes with a potato masher until thick and chunky. Top with grated cheese.

Servings
Serves 6, serving size 1 2/3 cups soup and 1 ½ tablespoon cheese
Time To Cook
Total Cooking time: 40-50 minutes.
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