Broccoli-Potato Soup With Kale

Name: Broccoli-Potato Soup With Kale
Ingredients: 2 medium red potatoes, chopped; 14 oz. can reduced sodium chicken broth; 2 cups milk; 3 tablespoons all-purpose flour; 2 cups smoked Gouda cheese, shredded; 4 cups rough chopped kale; 4 ounces chopped pancetta; 4-6 cloves garlic chopped; 1 onion, chopped; 2 tablespoons olive oil; additional Gouda shredded; Cayenne Pepper; 4 cups small broccoli florets

13 ingredients

3 steps

Ingredients

2 medium red potatoes, chopped
14 oz. can reduced sodium chicken broth
2 cups milk
3 tablespoons all-purpose flour
2 cups smoked Gouda cheese, shredded
4 cups rough chopped kale
4 ounces chopped pancetta
4-6 cloves garlic chopped
1 onion, chopped
2 tablespoons olive oil
additional Gouda shredded
Cayenne Pepper
4 cups small broccoli florets

Directions

1

Saute pancetta in olive oil and cook 4 min. Add onions and garlic. Cook additional 4-5 mins. Add kale and cook until slightly wilted. Keep warm.
2

In large saucepan combine potatoes and broth. Bring to boil. Reduce heat and simmer covered 8 mins. Mash slightly. Add broccoli and milk. Bring just to simmering.
3

Toss flour with cheese. Gradually add to soup, stirring cheese until melted. Add pancetta, onions, garlic and kale mixture. Season to taste with fresh ground black pepper. Divide among shallow serving bowls. Top with additional cheese and cayenne pepper, if desired.