Cheddar, Broccoli, and Potato Soup
Watercress-Apple Salad
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
- Cook broccoli according to package directions. Cool slightly, and coarsely chop.
- Meanwhile, cook bacon in a Dutch oven until crisp. Drain, reserving drippings in pot. Crumble bacon.
- 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.
- 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
- 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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