Herbed Potato Soup
Kale-Arugula Salad with Apples and Pecans
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- 6 slices bacon, chopped
- 2 (20-oz) pkg refrigerated diced potatoes and onion
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 (8-oz) carton sour cream
- 1 cup shredded Cheddar cheese
Instructions
- Cook bacon in a large Dutch oven over medium heat until crisp; drain on paper towels, reserving drippings in pot. Add potatoes to hot drippings; cook, stirring 3 minutes.
- Add broth and thyme; bring to a boil, reduce heat, and simmer 10 minutes or until potatoes are tender. Mash with a potato masher to desired consistency.
- Stir in sour cream, and cook 1 minute, Top each serving with cheese and bacon.
Side Dish Ingredients
- 2 (6-oz) pkg chopped baby kale and arugula
- 1 cup chopped pecans, toasted
- 2 Honeycrisp apples, thinly sliced
- ¼ cup vinaigrette dressing
Side Dish Instructions
- Toss together all ingredients in a large bowl just before serving.
30 Minute Meals Meal Plan
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