Broccoli-Potato Soup with Greens

Broccoli-Potato Soup

This soup may be a bit hearty for spring, but it's so quick and easy to make, how hot can your kitchen get in 20 minutes?

Tools needed: 
large saucepan or pot
20 minutes
2 medium or 4 small red potatoes, chopped into bite-size pieces
14 oz. vegetable (or chicken) broth
3 cups small broccoli florets, cut into bite-size pieces
2 cups milk (plain soy milk works if you want reduce the dairy without affecting the flavor)
3 tbs. all-purpose flour
1 cup smoked Gouda cheese, shredded (I've also made with sharp cheddar for a different flavor)
2 cups of greens such as curly endive, chicory, romain, escarole or spinach
  1. In a large saucepan combine potatoes and broth.  Bring to boiling, reduce heat.  Simmer, covered for 8 minutes.  Mash the potatoes slightly. 
  2. Add broccoli and milk, bring just to simmering.
  3. In a medium bowl toss flour with chees; gradually add to soup, stirring chees until melted.  Season to taste with black pepper.  Divide among shallow bowls.  Top with greens and additional cheese.


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