Is there a chill in the air? Are you in the mood for something cozy?

Then you must cuddle up with this yummy Broccoli-Potato Soup with Greens I made tonight from Better Homes & Garden.

This is a stock photo and not the soup I made.

2 med 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 Gouda cheese, 8 oz. shredded

2 cups winter greens (I used spinach but you can use curly endive, chicory or escarole)

*I also added a 1/2 cup of diced onions & 1/2 cup of celery

1) In a 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 salt and pepper. Just before serving, add greens.

4 servings

*This isn’t your traditional, ultra-heavy-cheesy broccoli-potato soup. The Gouda gives it a little bit more of a sophisticated flair and is worth the extra couple of pennies.

While grocery shopping, I spotted this and just might have to partake:

*It’s a Limited Edition and if you can’t read the fine print it says “Pumpkin Cheesecake Ice cream with a Graham Cracker Swirl.” Move over Dreyer’s.