Cheesy Baked Potato Soup
Roasted Broccolini with Pine Nuts
Ingredients
- ½ onion, chopped
- 1 large clove garlic, minced
- 1 Tbsp olive oil
- 2 Tbsp all-purpose flour
- 1 (32-oz) carton vegetable broth
- ½ (5-lb) bag russet potatoes, peeled and cut into 1-inch pieces
- ½ tsp salt
- ½ cup milk
- ½ cup shredded colby cheese
- ½ (8-oz) carton sour cream, divided
- ½ tsp pepper
- 1 green onion, chopped
Instructions
- Cook onion and garlic in hot oil in a Dutch oven over medium heat 8 minutes or until tender, stirring often. Add flour; cook, stirring, 2 minutes. Gradually stir in broth.
- Add potatoes and salt; bring to a boil, reduce heat, and simmer 10 minutes or until potatoes are tender.
- Using a potato masher, mash potatoes to desired consistency. Stir in milk and cheese until just smooth.
- Stir in ¼ cup sour cream and pepper; cook until thoroughly heated. Top soup with remaining sour cream and green onion.
Side Dish Ingredients
- 1 lb Broccolini, trimmed
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ cup pine nuts
Side Dish Instructions
- Preheat oven to 450°F. Toss Broccolini with oil on a rimmed baking sheet; sprinkle with salt.
- Bake 12 to 15 minutes or until crisp-tender, adding nuts during last 5 minutes of baking.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
541
|
169
|
710
|
| Fat (g) | 19 | 12 | 31 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 16 | 7 | 23 |
| Carb (g) | 79 | 12 | 91 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 551 | 238 | 789 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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