WILTED SPINACH SALAD WITH HOT BACON DRESSING
Number Of Ingredients 0
Steps:
- Preheat the oven to 450 degrees F. Pierce the potatoes all over with a fork. Microwave until cooked through, 8 to 10 minutes. Cook the bacon in a large pot or Dutch oven over medium heat, stirring, until crisp, about 8 minutes. Remove to a paper towel-lined plate using a slotted spoon. Add the onion to the pot with the drippings; cook, stirring occasionally, until softened, 5 minutes.Meanwhile, Quarter the potatoes lengthwise and scoop out most of the flesh; set aside. Discard the potatoes skins.Add the potato flesh, 6 cups water, 1 teaspoon salt and a few grinds of pepper to the pot with the onion and stir to combine. Bring to a boil. Add the broccoli and reduce the heat to maintain a simmer; cook until the broccoli is tender, about 8 minutes. Working in small batches, puree in a blender. Return to the pot and stir in the half-and-half; season with salt and pepper. Top each serving of soup with the bacon and Cheese. Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 218
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