Today I’m teaming up with the Recipe Redux to bring you a healthy, budget-friendly dinner recipe. This month’s theme is budget-friendly meals that cost less than $3 per serving.
I wouldn’t say that I hate the holidays, but I’m always relieved to get into the swing of things come January.
There’s lots to be said for the clean slate a new calendar year offers. I love the enthusiasm of people who hit the ground with good intentions and start putting their plans into action (or even just moving from the contemplation stage into planning). I hate the word “detox,” but I do love the notion of cleaning up the act and getting real with yourself.
Financial goals are something I enjoy nerding out on post-holidays. Growing up, I had a reputation for being “artsy,” but I was a secret math-lover. There’s something comforting in numbers and being able to plan out a budget. As a sagittarius, I freaking hate mystery and the unknown (fear of the unknown is what keeps me up at night) and just want to know what I’m working with. Yes, I’m one of those those people who keeps a spreadsheet of everything I buy and loves accounting software. So in January, with the holiday spending craze finally over, I get a lot of out taking stock of my wants and needs and figure out how to make it happen in the coming year.
I was all over this month’s Recipe Redux theme of budget-friendly meals. I had a lot of fun brainstorming low-cost meals that delivered big on flavor and nutrition.
This baked potato soup makes a delicious (and super-easy) dinner on a cold evening. You’ll get a hefty dose of fiber, protein, and potassium, plus some vitamin A. To make it vegan, skip the cheddar on top and use vegetable broth or water. You can also make it gluten-free by using a gluten-free broth.
Oh, and it only costs $2.12 per serving.
A few notes on the cost: I also did not include the rosemary, salt, or pepper in the total cost because it came out to a crazy-tiny decimal point and did not contribute significantly to the cost per serving. I purchased my groceries for this at a Trader Joe’s, so just keep in mind that there may be some slight differences depending on where you shop.
I hope you enjoy this as much as I did!
Broccoli Cheddar Baked Potato Soup
- 1 tablespoon olive oil ($0.13)
- 1 small onion, diced ($0.79)
- 2 cloves garlic, minced ($0.13)
- 1 teaspoon dried rosemary
- 2 large potato, peeled and cut into ½-inch cubes ($0.98)
- 1 15-ounce can white kidney beans ($0.89)
- 4 cups low-sodium vegetable broth ($1.79)
- sea salt & pepper to taste
- 1 1-lb bag frozen broccoli florets ($1.99)
- 1/2 cup grated cheddar cheese ($2.00)
- Heat oil in a large saucepan and add onion and garlic. Sautee until onion is translucent and garlic is fragrant. Add rosemary, potato, beans, and broth.
- Bring to a boil and then lower heat. Simmer until potato is soft.
- Allow soup to cool about 10 minutes and then blend either using a stick blender or by pouring in batches into a standing blender. Blend until smooth.
- Pour soup back into pot and heat until desired temperature.
- Meanwhile, prepare broccoli according to package directions.
- To serve: Divide hot soup amongst four bowls. Top each with broccoli and cheddar cheese.
The Recipe ReDux is a monthly recipe challenge founded by registered dietitians that aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.
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