Cheddar, Broccoli, and Potato Soup
Ingredients
- 2 (12-oz) pkg broccoli florets
- 8 slices bacon (or use fully cooked bacon)
- 1 (8-oz) pkg chopped onions (about 1½ cups)
- 1 Tbsp minced garlic
- 1 (32-oz) carton chicken broth
- 1 (24-oz) pkg refrigerated mashed potatoes
- 1½ cups milk
- 1 tsp salt
- ½ tsp pepper
- 1 cup shredded sharp Cheddar cheese
Instructions
- Cook broccoli according to package directions. Cool slightly, and coarsely chop.
- Meanwhile, cook bacon in a Dutch oven until crisp. Drain, reserving 2 Tbsp drippings in pot. Crumble bacon.
- Sauté onions and garlic in hot drippings 3 to 4 minutes or until tender. Add broccoli, broth, potatoes, milk, salt, and pepper. Bring to a boil; cover, reduce heat, and simmer 10 minutes.
- Stir in cheese until melted. Top each serving with bacon.
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