Super Easy

Cream of Fennel and Potato Soup

Grilled Cheese Dippers
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Ingredients

  • 6 to 7 oz bulk Italian turkey sausage
  • Olive oil (optional)
  • 3 cups chopped fennel
  • ¾ cup chopped onion
  • 2 cloves garlic, minced
  • 2¼ cups reduced-sodium chicken broth
  • 1½ cups peeled and sliced yellow-flesh potatoes
  • 1 cup evaporated or regular low-fat milk
  • ¼ tsp dried thyme, crushed
  • 1½ tsp lemon juice
  • Slivered green onions (optional)

Instructions

  1. In a large saucepan cook sausage over medium until browned. Using a slotted spoon, remove sausage, reserving 1 Tbsp drippings in pan (add oil, if needed).
  2. Add fennel, onion, and garlic to reserved drippings. Cook over medium 5 to 6 minutes or until fennel and onion are tender, stirring occasionally. Add broth, potatoes, milk, and thyme. Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until potatoes are tender. Cool slightly.
  3. Using immersion blender, blend mixture until smooth. (Or process in batches in blender or food processor. Return to saucepan.) Stir in sausage and lemon juice; heat through. If desired, top with green onions.

Side Dish Ingredients

  • 8 slices white or wheat bread
  • 8 (1¼-oz) slices white Cheddar, provolone, Havarti, Muenster, or Gouda cheese
  • 2 to 3 Tbsp butter, softened

Side Dish Instructions

  1. Top four of the bread slices with cheese slices. Add remaining bread slices. Spread or brush both sides of each sandwich with butter.
  2. Heat a very large skillet or griddle over medium heat. Cook two sandwiches 2 minutes or until bottoms are golden.
  3. Turn sandwiches over; cook for 2 to 3 minutes more or until bottoms are golden and cheese melts. (Adjust heat as necessary to prevent overbrowning.) Repeat with remaining sandwiches. If desired, cut into strips or triangles to serve.

Nutritional Information

Main Side Total
Servings 4 4
Calories
230
356
586
Fat (g) 9 22 31
Sat. Fat (g) 4 12 16
Protein (g) 15 14 29
Carb (g) 24 26 50
Fiber (g) 4 1 5
Sodium (mg) 679 568 1247

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