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Potato and Kale Soup Recipe
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Potato and Kale Soup Recipe

30 Minutes
30 Min Prep
30 Min Cook
Add kale to the menu with our Potato and Kale Soup Recipe! This kale soup recipe features ORE-IRA Diced Hash Brown Potatoes, cheese, seasoning and more.
What You Need
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8 servings
Original recipe yields 8 servings
2 cups ORE-IDA Diced Hash Brown Potatoes
1 onion, chopped
2 Tbsp. butter
2 Tbsp. flour
4 cups fat-free milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (10 oz.) frozen chopped kale, cooked, drained
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Italian* Three Cheese Blend
1/4 tsp. dried Italian seasoning
1/4 tsp. garlic powder
1/8 tsp. pepper
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* Made with quality cheeses crafted in the USA.
Let's Make It
1
Cook and stir potatoes and onions in butter in large saucepan on medium-high heat 5 min. Whisk in flour until blended.
2
Add milk; cook and stir on medium heat 2 min., stirring occasionally. Add Neufchatel; cook and stir 2 to 3 min. or until melted.
3
Stir in remaining ingredients; cook 5 min. or until shredded cheese is melted and mixture is heated through, stirring occasionally.
Kitchen Tips
Size Wise
You'll know it's a special occasion when you get to enjoy a serving of this creamy soup.
Substitute
Substitute frozen chopped spinach or frozen chopped broccoli for the kale.
How to Make It Creamy
Prepare as directed. Blend, in batches, in blender until smooth.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 350mg
15%
Total Carbohydrates 18g
7%
Dietary Fibers 2g
7%
Sugars 7g
14%
Protein 14g
28%
Vitamin A
60%
Vitamin C
15%
Calcium
60%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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