Broccoli-Potato Soup with Greens

• 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)

Directions

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.