Ingredients
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2 medium red potatoes, chopped
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1 (14 ounce) can reduced-sodium chicken broth
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3 cups broccoli florets, very small
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2 cups low-fat milk
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3 tablespoons all-purpose flour
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2 cups smoked gouda cheese, shredded (8 oz.)
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2 cups winter greens (such as curly endive, chicory, romaine, escarole, or spinach)
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additional gouda cheese, shredded
Instructions
- In large saucepan combine potatoes and broth.
- Bring to boiling; reduce heat.
- Simmer, covered, 8 minutes. Mash slightly.
- Add broccoli and milk; bring just to simmering.
- In medium bowl toss flour with cheese; gradually add to soup, stirring cheese until melted.
- Season to taste with black pepper.
- Divide among shallow serving bowls.
- Top with greens and additonal cheese if desired. .