Ingredients

• 1 32-ounce box chicken broth
• 4 packed cups chopped kale leaves
• 4 cups, peeled 1-inch dice potatoes (20 ounces)
• 6 ounces shredded sharp cheddar

How to make it

1. 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.
2. Add kale, and stir to wilt the kale. Cook, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.
3. Remove from the heat.
4. Carefully puree in two batches in a blender or with an immersion blender.
5. Stir in cheddar.