A delightful autumn soup that is creamy, cheesy, and full of flavor thanks to kale and butter.

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Recipe Summary

prep:
30 mins
cook:
55 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a skillet over medium-high heat; saute onion until translucent, about 5 minutes. Set aside.

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  • Melt butter in a soup pot over medium heat and add flour. Cook until roux is bubbly and beginning to turn brown, 3 to 4 minutes. Pour milk in gradually while whisking constantly. Add water and vegetable bouillon cube. Add carrots, celery, cooked onion, potatoes, kale, black pepper, and cayenne. Simmer, stirring occasionally, until vegetables are tender, about 45 minutes.

  • Add shredded Cheddar cheese to soup and stir until melted.

Cook's Note:

You can use white or yellow Cheddar cheese in this recipe.

Nutrition Facts

317 calories; protein 13.1g 26% DV; carbohydrates 21g 7% DV; fat 20.5g 32% DV; cholesterol 57.2mg 19% DV; sodium 316mg 13% DV. Full Nutrition