Recipe
Soup, Chili & Stew
Roasted Potato and Kale Soup
Primary Media
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
1 tbsp. Hy-Vee Select olive oil | ||
1 medium yellow onion, coarsely chopped | ||
½ lbs. red-skinned potatoes, peeled and cut into 1/2-inch dice | ||
½ lbs. Hy-Vee russet potatoes, peeled and cut into 1/2-inch dice | ||
1 large clove garlic, finely chopped | ||
Hy-Vee salt and Hy-Vee pepper, to taste | ||
2 c. Hy-Vee reduced-sodium chicken broth | ||
1 bay leaf | ||
1 c. Hy-Vee skim milk | ||
1 tbsp. Hy-Vee flour | ||
2 c. finely chopped kale |
Directions
- Heat oil in a large saucepan over medium-high heat. Add onions; cook, stirring frequently, for 2 minutes. Reduce heat to medium and add potatoes and garlic. Cook, stirring occasionally, for 10 minutes or until onions and potatoes are deep golden brown. Season with salt and pepper.
- Stir in chicken broth and bay leaf, bring to a boil and simmer, covered, for 10 minutes or until potatoes are tender. Using a potato masher, gently mash until soup is chunky.
- Whisk together milk and flour and stir into soup. Stir in kale. Bring to a simmer and cook for 1 minute. Season with salt and pepper. Remove and discard bay leaf.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 0mg
- Sodium: 320mg
- Total Carbohydrates: 32g
- Protein: 7g
Daily Values
0%
Vitamin A 110%
0%
Vitamin C 90%
0%
Iron 10%
0%
Calcium 15%