Ingredients for Broccoli Potato Soup With Greens
- Red Potatoes
- Reduced Sodium Chicken Broth
- Broccoli Florets
- Low Fat Milk
- All Purpose Flour
- Smoked Gouda Cheese
- Greens
- 4 ounces shredded Gouda cheese
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How to Make Broccoli Potato Soup With Greens
- Peel and cube 2 pounds of potatoes.
- In a large saucepan, combine the potatoes with 6 cups of vegetable broth.
- Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 8 minutes, or until potatoes are tender.
- Using a potato masher, lightly mash about half of the potatoes. Leave some chunks for texture.
- Add 4 cups of broccoli florets and 2 cups of milk to the soup.
- Bring to a gentle simmer.
- In a medium bowl, whisk together 2 tablespoons of all-purpose flour and 4 ounces of shredded Gouda cheese.
- Gradually whisk the cheese mixture into the soup, stirring constantly until the cheese is melted and the soup has thickened slightly.
- Season generously with freshly ground black pepper to taste. Add salt if needed.
- Divide the soup among shallow bowls.
- Top with 2 cups of your favorite winter greens (curly endive, chicory, escarole, or spinach), and extra Gouda cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
36g
Fat
54g
Carbs
10g
