It’s that time of year again where I’m more inclined to make soup! Last Sunday, I made a sweet potato soup with ginger, garlic, & lots of diced celery.
This week, it is kind of like a loaded baked potato soup: 5 lbs of russet potatoes, bacon, beef broth, sweet onions, & pinto beans. I need a new potato masher, so I instead used my electric hand mixer with beef broth to whip up the potatoes in the pot.
Ingredients are per MyFitnessPal this time. I’m tracking other nutritional content more so than calories these days. I left off 1/4 – 1/2 tsp white pepper, & 1 tsp kirkland signature 21 spice blend. I had about 1 full cup of remaining food processed sweet onions + garlic (some used in last night’s enchiladas). I may also add some Kerrygold aged cheddar into each of my meal prepped plastic food containers.
I will be making another egg breakfast scramble, and prepping some salads as well.
Happy meal prep Sunday!