I just made this soup for lunch. It was easy & both of us liked it a lot - a hearty soup for cold weather. I served it with warm corn bread & sliced tomatoes.

Broccoli-Potato Soup with Greens

Serves 4

2 medium red potatoes, chopped

1 14-oz. can reduced-sodium chicken or vegetable broth or stock

3 c. small broccoli florets

2 c. milk

3 Tbsp. all-purpose flour

2 c. smoked Gouda cheese, shredded (8 oz.)

1 c. winter greens (such as curly endive, chicory, romaine, escarole, or spinach), sliced thin as garnish

Additional Gouda cheese, shredded (optional)

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 additional cheese.