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Broccoli-Potato Soup with Greens

Makes: 4 servings
Cook 8 mins
Broccoli-Potato Soup with Greens
Ingredients
  • 2  medium  red potatoes, chopped
  • 1 14 1/2 ounce can  reduced-sodium chicken broth
  • 3  cups  small broccoli florets
  • 2  cups  milk
  • 3  tablespoons  all-purpose flour
  • 2  cups  smoked Gouda cheese, shredded (8 ounces)
  •  Ground black pepper
  • 2  cups  winter greens (such as curly endive, chicory, romaine, escarole, or spinach)
  •  Shredded Gouda cheese (optional)
Directions

1. 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.

2. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 365,
  • Fat, total (g) 18,
  • chol. (mg) 74,
  • sat. fat (g) 11,
  • carb. (g) 28,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 10,
  • pro. (g) 23,
  • vit. A (IU) 1458,
  • vit. C (mg) 74,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 117,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 782,
  • Potassium (mg) 810,
  • calcium (mg) 596,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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