Cheesy Baked Potato Soup
Quick Arugula Salad
Ingredients
- 1 Tbsp olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 Tbsp all-purpose flour
- 4 cups vegetable broth
- 2½ lb russet potatoes, peeled and cut into 1-inch pieces
- ½ cup milk
- 1 cup freshly shredded Cheddar cheese
- ½ cup sour cream
- ½ tsp salt
- ½ tsp pepper
- ¼ cup chopped green onions
Instructions
- Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook over medium heat, stirring frequently, 8 minutes or until tender.
- Add flour, and cook, stirring constantly, 2 minutes. Gradually stir in broth.
- Add potatoes; bring to a boil, reduce heat, and simmer 10 minutes or until potatoes are tender.
- Using a potato masher, mash potatoes to desired consistency. Stir in milk. Add cheese, stirring until melted.
- Stir in sour cream, salt, and pepper; cook until thoroughly heated. Top servings with green onions .
Side Dish Ingredients
- 1 (5-oz) pkg baby arugula
- 3 Tbsp olive oil dressing
Side Dish Instructions
- Combine arugula and dressing in a large bowl; toss to coat.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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