Ingredients

2 medium red potatoes, chopped

1 14-oz. can reduced-sodium chicken broth

3 cups small broccoli florets

2 cups milk

3 Tbsp. 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)

Preparation

  1. 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.

  2. 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. Serves 4.