Broccoli Potato Soup

My mom makes all sorts of soups and stews...in fact, she makes them by the giant potful. I decided I wanted to do the same!

I really liked this one because even though it seemed cream-based, it didn't call for any cream (only milk). It gets it's creaminess from the gouda cheese (so yes, still a little fatty, but sooo good). I want to point out something else in this recipe: low-sodium chicken broth. If you find yourself eating lots of canned/boxed items, you're probably taking in LOTS of sodium (i.e. salt), as it's a preservative. Opt for low-sodium versions when available. They're usually only a few cents more, which I think, is well worth it for even a slightly healthier heart.
:)

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Broccoli-Potato Soup with Greens
Prep time: 25 min (or less if you don't have to shred the Gouda or chop your broccoli)
Cook time: ~25 min

Ingredients

* 2 medium red potatoes, chopped (about 1 in x 1 in)
* 1 14-oz. can reduced-sodium chicken broth
* 3 cups small broccoli florets (if serving non-vegetable lovers, keep these REALLY small)
* 2 cups milk
* 3 Tbsp. all-purpose flour
* 2 cups smoked Gouda cheese, shredded (8 oz.)
* 2 cups winter greens (such as curly endive, chicory, romaine, escarole, or spinach) (optional)
* Additional Gouda cheese, shredded (optional)

Directions
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 (after the addition of the broccoli and milk), stirring cheese until melted. Season to taste with black pepper. Divide among shallow serving bowls. Top with greens and additonal cheese. Serves 4.

from bhg.com