I had been planning to make some Potato-Leek Soup but could not find leeks anywhere! So instead I picked up some kale and made this recipe from the October 2002 issue of Cooking Light. I followed the recipe pretty closely but made these substitutions: vegetable broth instead of chicken broth, and baby Swiss instead of Gruyere.
It was pretty good, though a little bit bland. Because of the bay leaf (of which I have tons, thanks to Penzeys), it smells a lot like Thanksgiving, which is nice and comforting. I didn't even notice the cheese, which was kind of disappointing. I enjoyed it for dinner but am not keeping any leftovers and probably won't make it again.
Potato-Kale Soup with Gruyère
Dark green, earthy kale contrasts with the mild yellow potatoes, but you can use fresh spinach in place of kale.
2 tablespoons butter
1 1/2 cups finely chopped onion
1 garlic clove, minced
7 cups fat-free, less-sodium chicken broth
4 cups coarsely chopped peeled Yukon gold potato (about 1 1/2 pounds)
1/4 teaspoon salt
1 bay leaf
6 cups chopped fresh kale (about 3/4 pound)
1 teaspoon dried basil
9 tablespoons (about 2 ounces) shredded Gruyère cheese
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 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