Broccoli-Potato Soup with Greens
medium red potatoes, chopped
14 1/2 ounce can reduced-sodium chicken broth
cups small broccoli florets
cups smoked Gouda cheese, shredded (8 ounces)
Ground black pepper
cups winter greens (such as curly endive, chicory, romaine, escarole, or spinach)
Shredded Gouda cheese (optional)
- In large saucepan combine potatoes and broth. Bring to boiling; reduce heat. Simmer, covered, for 8 minutes. Mash slightly. Add broccoli and milk; bring just to simmering.
- In a medium bowl toss flour with the 2 cups cheese; gradually add to soup, stirring cheese until melted. Season to taste with pepper. Ladle soup into shallow serving bowls. Top with greens and additional cheese.
Nutrition Facts(Broccoli-Potato Soup with Greens)
- Per serving:
- 365 kcal cal.,
- 18 g fat
- (11 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 74 mg chol.,
- 782 mg sodium,
- 28 g carb.,
- 4 g fiber,
- 10 g sugar,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet