Creamy Popcorn Soup
Bacon-Caesar Salads
Ingredients
- 6 Tbsp butter, divided
- 2 cloves garlic, minced
- 1 (32-oz) pkg frozen cubed hash browns
- 6 cups popped popcorn, divided
- 1 tsp onion powder
- 2 (32-oz) cartons chicken broth
- 1 (15-oz) pkg frozen whole kernel corn
- 1 cup shredded Parmesan cheese
Instructions
- Melt 4 Tbsp butter in a large Dutch oven over medium heat; add garlic, and cook 30 seconds.
- Stir in hash browns, 2 cups popcorn, and onion powder; cook 1 minute. Stir in broth; cover, reduce heat, and simmer 30 minutes.
- Spoon half of soup into a blender; remove center piece of blender to allow steam to escape, and cover hole with a clean dish towel. Process soup until smooth.
- Repeat procedure with remaining soup, and return all soup to pot. Add corn, and cook 10 minutes or until thoroughly heated. Stir in cheese.
- Microwave 2 Tbsp butter in a large microwave-safe bowl until melted; add 4 cups popcorn, and toss. Spoon soup into bowls, and top with popcorn.
Side Dish Ingredients
- 2 (11.9-oz) pkg bacon Caesar salad kits
Side Dish Instructions
- Prepare salads according to package directions.
Kid-Friendly Meal Plan
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