1/4 cup butter 1/2 cup chopped sweet onion 1 garlic clove, minced 1/4 cup all-purpose flour 1 extra-large chicken bouillon cube 1 (24-oz.) package frozen steam-and-mash potatoes 2 cups milk 1/2 teaspoon pepper Toppings: cooked and crumbled bacon, shredded sharp Cheddar cheese, sliced green onions Preparation
1. Melt butter in a Dutch oven over medium heat; add onion and garlic, and cook, stirring often, 5 to 10 minutes or until golden.
2. Sprinkle onion mixture with flour, and stir until coated. Stir in bouillon cube and 3 cups water. Bring to a boil over medium heat, stirring often. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.
3. Meanwhile, microwave potatoes according to package directions. (Do not add butter or milk.) Stir potatoes, milk, and pepper into onion mixture. Cook over medium heat, stirring occasionally, 10 minutes or until thickened. Serve with desired toppings.
The Sandwich: Combine 1/4 cup mayonnaise; 2 Tbsp. reduced-fat refrigerated pesto sauce; and 1/3 lb. peeled, cooked, and chopped shrimp. Spoon onto 6 toasted French bread slices. Sprinkle with grated Parmesan cheese. Bake at 400° for 10 minutes or until browned and bubbly.
This is such an easy, delicious, and quick meal. Especially if you don't have potato lying around. It was so easy to throw the bag of steam and mash potatoes in the microwave and let them cook while you get everything else ready.
(Not my picture but my soup did look like it)
What I did! I did not have any chicken bouillon cubes so I used 1 cup of chicken broth and 2 cups of milk. It gave it a lot of flavor. It was not eat it with a fork thick but it was not pouring off the spoon either. You just have to adjust the liquid to how thick you like it. I mashed up the potatoes a bit but it was still a little chunky. I topped it with bacon and cheese and had some rolls to eat along with it.