Creamy Potato Soup/Crunchy Romaine Salad/Roll
1 (5 lb.) bag Russet Potatoes (**sale** $2.69 each)
1 medium onion (**sale** $0.79/lb.)
1 tablespoon olive oil
8 cups chicken broth (**sale** Better than Bouillon $3.99)
1 envelope Country gravy mix
Cooked crumbled bacon (**sale** 2/$5.00)
1 bag classic romaine (**sale** $1.69)
1 lb. broccoli (**sale** $0.89/lb.)
2-3 green onions
1 packet ramen noodles (any flavor)
½ cup walnut pieces
¼ cup butter
½ cup extra virgin olive oil
¼ cup red wine vinegar
¼ cup sugar
2 tablespoons soy sauce
Peel and shred ½ of the potatoes. To keep potatoes from turning brown, put them in water until ready to use.) In a stock pot, saute onion until softened, about 4 minutes. Add potatoes (well drained from water) and cook for 2 minutes. (If they start to stick to the pan, add a little of the chicken broth.) Add chicken broth and gravy mix. Simmer 20-30 minutes. Garnish with cooked crumbled bacon and serve with romaine salad and hard rolls.
Pour salad greens into a large salad bowl. Chop broccoli into small pieces and slice green onions and add to salad greens. Break the ramen noodles up into small pieces. (I do this BEFORE I open the package – little or no mess) Remove flavor envelope from ramen packet and save for another recipe.
Melt butter in a large deep skillet. Add ramen noodles and walnuts and stir and cook over medium heat until light brown. Be sure to watch carefully and stir constantly- they will burn easily. Turn out onto a double thickness of paper towels and cool. When cool, add to salad greens. To prepare dressing, add all dressing ingredients to a blender and pulse until combined. Pour dressing a little at a time to the salad until desired seasoning is reached.