Broccoli-Potato Soup With Greens

From BHG. Gouda cheese gives this delicious soup smoky flavor. Broccoli and winter greens (such as curly endive, chicory, escarole, or spinach) keep it healthy.

• Ready In: 27 mins
• Serves: 4

Ingredients

• 2  medium  red potatoes, chopped
• 1 (14 ounce) can reduced-sodium chicken broth
• 3  cups broccoli florets, very small
• 2  cups low-fat milk
• 3  tablespoons all-purpose flour
• 2  cups smoked gouda cheese, shredded (8 oz.)
• 2  cups  winter greens (such as curly endive, chicory, romaine, escarole, or spinach)
•  additional gouda cheese, shredded (optional)

Directions

1. In large saucepan combine potatoes and broth.
2. Bring to boiling; reduce heat.
3. Simmer, covered, 8 minutes. Mash slightly.
4. Add broccoli and milk; bring just to simmering.
5. In medium bowl toss flour with cheese; gradually add to soup, stirring cheese until melted.
6. Season to taste with black pepper.
7. Divide among shallow serving bowls.
8. Top with greens and additonal cheese if desired. .