Ingredients:
1 package Ore-Ida Steam n’ Mash Cut Russet Potatoes
2 cups Classico Creamy Alfredo Pasta Sauce
2 cups frozen broccoli florets, cut into bite-size pieces
2 cups milk
1 teaspoon dried Italian-style seasoning blend
1 teaspoon garlic powder
1 cup shredded cheddar cheese
1/2 cup cooked bacon crumbles
2 cups Classico Creamy Alfredo Pasta Sauce
2 cups frozen broccoli florets, cut into bite-size pieces
2 cups milk
1 teaspoon dried Italian-style seasoning blend
1 teaspoon garlic powder
1 cup shredded cheddar cheese
1/2 cup cooked bacon crumbles
Preparation:
Microwave potatoes according to package instructions and set aside.
Do not mash.
In the medium saucepan over medium heat, combine pasta sauce, broccoli, milk, seasoning blend and garlic.
Cook for 4 to 5 minutes, or until heated through, stirring occasionally.
Stir in hot potatoes and simmer for 5 minutes, stirring gently. Divide soup between 6 bowls, and sprinkle with cheese and bacon.
Do not mash.
In the medium saucepan over medium heat, combine pasta sauce, broccoli, milk, seasoning blend and garlic.
Cook for 4 to 5 minutes, or until heated through, stirring occasionally.
Stir in hot potatoes and simmer for 5 minutes, stirring gently. Divide soup between 6 bowls, and sprinkle with cheese and bacon.
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