START TO FINISH: 20 minutes MAKES 4 servings
• 2 medium round red potatoes, chopped
• 13⁄4 cups chicken-flavor vegetable broth
• 3 cups small broccoli florets
• 2 cups milk
• 2 cups smoked Gouda cheese, shredded (8 ounces)
• 3 tablespoons all-purpose flour
• Freshly ground black pepper
• 2 cups torn winter greens (such as curly endive, chicory, romaine, escarole, or spinach)
• Smoked Gouda cheese, shredded (optional)
1. In a large saucepan combine potatoes and broth. Bring to boiling; reduce heat. Simmer, covered, for 8 minutes. Slightly mash potatoes with potato masher or a fork. Add broccoli and milk; bring just to simmering.
2. In a medium bowl combine cheese and flour; toss to coat. Gradually add to soup, stirring until cheese melts. Season to taste with pepper. Divide among individual shallow serving bowls. Top with greens and, if desired, additional cheese.
PER SERVING: 334 cal., 17 g total fat (11 g sat. fat), 55 mg chol., 1,254 mg sodium, 30 g carb., 4 g fiber, 19 g pro.
