Recipies

2 cups chopped red-skinned potatoes (2 medium)
1 14 1/2 ounce can reduced-sodium chicken broth
3 cups small broccoli florets
2 cups milk
2 cups shredded smoked Gouda cheese (8 ounces)
3 tablespoons all-purpose flour
Ground black pepper
Shredded smoked Gouda cheese (optional)

In a large saucepan combine potatoes and broth. Bring to boiling; reduce heat. Simmer, covered, for 8 minutes. Mash potatoes slightly. Stir in broccoli and milk. Bring just to simmering.

In a medium bowl toss together 2 cups cheese and flour; gradually add to soup, stirring until cheese is melted. Season to taste with pepper.

Ladle soup into shallow bowls. Top each serving, if desired, with additional cheese.
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