Broccoli-Potato Soup with Greens

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Very yummy - didn't add the winter greens at the end but would probably be good that way also... We had leftover ham so diced it & put in the soup - good that way also...

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  • 4

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

Step 1

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.

Nutrition Facts
Calories 365, Total Fat (g) 18, Saturated Fat (g) 11, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) 1, Cholesterol (mg) 74, Sodium (mg) 782, Carbohydrate (g) 28, Total Sugar (g) 10, Fiber (g) 4, Protein (g) 23, Vitamin C (DV%) 125, Calcium (DV%) 59, Iron (DV%) 9, Percent Daily Values are based on a 2,000 calorie diet

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