Cheddar, Broccoli, and Potato Soup
Strawberry-Spinach Salad
Ingredients
- 1 (12-oz) pkg broccoli florets
- ½ cup chopped onion
- 1 tsp minced garlic
- 1 Tbsp olive oil
- 2½ cups chicken broth
- 1 (24-oz) pkg refrigerated mashed potatoes
- 1 cup milk
- ½ cup shredded sharp Cheddar cheese
- 2 slices fully-cooked bacon, crumbled
Instructions
- Cook broccoli according to package directions. Cool slightly, and coarsely chop.
- Sauté onions and garlic in hot oil 3 to 4 minutes or until tender. Add broccoli, broth, potatoes, and milk. Bring to boil; cover, reduce heat, and simmer 10 minutes.
- Stir in cheese until melted. Top each serving with bacon.
Side Dish Ingredients
- ½ (2-oz) pkg chopped pecans
- ½ (5-oz) pkg baby spinach
- 1 cup sliced strawberries
- ¼ cup balsamic vinaigrette
Side Dish Instructions
- Toast pecans in a skillet, over medium-high heat for 5 minutes or until fragrant.
- Combine spinach, strawberries, and pecans in a bowl. Toss with dressing.
30 Minute Meals Meal Plan
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