Roasted Potato and Kale Soup

Recipe

Soup, Chili & Stew
Roasted Potato and Kale Soup

Primary Media

User Rating

3.33 out of 5 stars
Rate it:
6 ratings

Recipe Data

4
Servings

Recipe Wellness Badges

    Author

    Save Options

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 tbsp.Hy-Vee Select olive oil
    1medium 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
    1large clove garlic, finely chopped
    Hy-Vee salt and Hy-Vee pepper, to taste
    2 c.Hy-Vee reduced-sodium chicken broth
    1bay leaf
    1 c.Hy-Vee skim milk
    1 tbsp.Hy-Vee flour
    2 c.finely chopped kale

    Directions

    1. 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.
    2. 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.
    3. 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%