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Wednesday, March 23 2011


  • 2  medium  red potatoes, chopped
  • 1  14-oz. can  reduced-sodium chicken broth
  • 3  cups  small broccoli florets
  • 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)
  •     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 additonal cheese. Serves 4.

nutrition facts

  • Calories365, 
  • Total Fat (g)18, 
  • Saturated Fat (g)11, 
  • Monounsaturated Fat (g)5,
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)74, 
  • Sodium (mg)782, 
  • Carbohydrate (g)28,
  • Total Sugar (g)10, 
  • Fiber (g)4, 
  • Protein (g)23, 
  • Vitamin C (DV%)125, 
  • Calcium (DV%)59,
  • Iron (DV%)9, 
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:58 am   |  Permalink   |  Email