Cheddar, Broccoli, and Potato Soup

Watercress-Apple Salad
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Ingredients

  • 1 (12-oz) pkg broccoli florets
  • 3 slices center-cut bacon
  • ½ (8-oz) pkg chopped onions (about ¾ cup)
  • 1 tsp minced garlic
  • ½ (32-oz) carton low-sodium chicken broth (2 cups)
  • 1 (12-oz) pkg refrigerated mashed potatoes (such as Bob Evans Singles)
  • ¾ cup 2% reduced-fat milk
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ cup shredded reduced-fat sharp Cheddar cheese

Instructions

  1. Cook broccoli according to package directions. Cool slightly, and coarsely chop.
  2. Meanwhile, cook bacon in a Dutch oven until crisp. Drain, reserving drippings in pot. Crumble bacon.
  3. Sauté onions and garlic in hot drippings 3 to 4 minutes or until tender. Add broccoli, broth, potatoes, milk, salt, and pepper. Bring to boil; cover, reduce heat, and simmer 10 minutes.
  4. Stir in cheese until melted. Top each serving with bacon.

Side Dish Ingredients

  • ½ (4-oz) pkg watercress
  • 2 apples, cored and sliced
  • 1 Tbsp extra virgin olive oil
  • ½ Tbsp fresh lemon juice
  • 1 tsp honey
  • ⅛ tsp salt
  • ¼ tsp pepper

Side Dish Instructions

  1. Toss together all ingredients in a bowl.

Nutritional Information

Main Side Total
Servings 3 3
Calories
347
113
460
Fat (g) 19 5 24
Sat. Fat (g) 9 1 10
Protein (g) 21 1 22
Carb (g) 32 19 51
Fiber (g) 5 3 8
Sodium (mg) 956 106 1062

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