4 ingredient kale cheddar soup

• Gluten free

• Produce

  • 4 cups 1-inch dice potatoes
  • 4 packed cups Kale, leaves

• Canned Goods

  • 1 32-ounce box Chicken broth

• Dairy

  • 6 oz Cheddar, sharp

Found on healthyseasonalrecipes.com

Description

Directions

• Bring broth and potatoes to a boil in a large saucepan. Reduce heat to maintain a simmer, and cook until the potatoes are tender when pierced with a fork, 12 to 15 minutes.
• Add kale, and stir to wilt the kale. Cook, stirring occasionally, until the kale is bright green and just tender, about 5 minutes. Remove from the heat.
• Carefully puree in two batches in a blender or with an immersion blender.
• Stir in cheddar.