Potato Soup

1 standard can chicken broth
2 medium red potatoes
2 cups of fresh broccoli florets
2 cups shredded Gouda
2 cups milk
2 Tablespoons of flour
2 cups shredded escarole

Dice the potatoes and boil in the chicken broth for about 10 minutes. After the potatoes are soft, smash in pot. Add 2 cups of milk and broccoli. Bring to a simmer, however be careful to avoid over-boiling. While simmering toss the Gouda with the flour. After the soup has simmered 5-10 minutes add the Gouda/flour mix slowly while stirring. After all the Gouda is added, add the escarole. Simmer for 5-10 minutes more. Serve.

Bacon can be added to this recipe, likely with great results. Roughly a half pound should work.