This recipe comes from Amanda @ Two Boos Who Eat!

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Hi Iowa Girl Eats readers! My name is Amanda and I blog over at Two Boos Who Eat with my husband Andy.

Recently, I had an idea.  Why not try to recreate one of my favorite soups of all time?  I love Olive Garden’s Zuppa Toscana but don’t love waiting in line for hours to eat it. No thanks. The Olive Garden’s in Southern California always have the longest waits!

So I grabbed my ingredients and got started.

Potato & Kale Soup

Ingredients: 

5 potatoes (I used Yukon gold and I did not peel them. I like the skins!)

2 cups of chopped kale

1/2 cup non-fat milk (or plain almond milk)

1 can chicken or veggie broth

1/4-1/2 cup Oikos plain non-fat Greek yogurt (Depends on how creamy you want the soup!)

1/4 cup finely grated Asiago cheese

Salt & pepper to taste

Directions:

1. Boil potatoes in water until ready to mash

2. Drain potatoes add remaining ingredients

3. Mash ingredients together. (I purposely left the potatoes a little chunky)

3. Heat for 15 minutes on medium high (just so the kale doesn’t taste bitter!) When I made this soup, it heated up quite quickly.

*I really think this soup would taste fantastic with smoky, crumbled bacon on top. But alas, we did not have any.  Sausage would probably be good too! Enjoy!

The addition of the Oikos plain Greek yogurt made this soup creamy without adding tons of fat. Love that! And made about 4 servings of soup.

And can I just say that I love the kale in this soup? It definitely adds a healthy dimension to this soup and no bitter flavor. YUM!