Sunday, May 15, 2005

Broccoli-Potato Soup with Greens

Broccoli-Potato Soup with Greens (Adapted from BH&G)

2 medium red potatoes, chopped
1 3/4 cups vegetable broth
3 cups bite-sized broccoli florets
2 cups milk
3 tablespoons all-purpose flour
6 ounces shredded smoked Gouda cheese
coarsely ground black pepper
2 cups torn curly endive

In large saucepan, add potatoes and broth - bring to boil, cover, reduce heat and simmer until the potatoes have softened, about 8 to 12 minutes. Mash potatoes slightly. Stir in broccoli and milk - bring to a simmer.

In medium bowl, toss together flour and cheese - gradually add to the soup, stirring until cheese has melted. Season to taste with black pepper. Evenly divide soup mixture between four bowls - top with greens and additional shredded smoked Gouda cheese, if desired.

Makes 4 servings.

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  1. This sounds like it was a wonderful choice for this foul weather day!
    We went for comfort food and had pancakes with maple syrup.
    Stay warm!

  2. Sue - I think pancakes would have been nice too!