2 Tbsp butter1½ cups chopped onion 1 garlic clove 7 cups fat free less sodium chicken broth 4 cups coarsely chopped Yukon gold potato (1½ lbs.) 1 bay leaf 6 cups chopped fresh kale (3/4 lbs.) 1 tsp dried basil 9 Tbsp (2 oz) shredded Gruyère cheese

Melt butter, add onions and cook 8 min. Add garlic, stir in broth, potato, salt, and bay leaf. Cover and simmer 15 min. until potato tender. Stir in Kale and basil. Cover and simmer 10 min until kale is tender. Discard bay. Partially mash potato with masher until thick and chunky. Top with cheese.

Makes 6 servings of 1-2/3 cups soup and 1½ Tbsp cheese.

From Cooking Light, submitted by CSA member Susan Richardson