My Publix

Loading...

Find a Store

Advanced Search

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Simple Meals

Potato Soup With Sausage and Pumpkin Cookie Cakes

Servings:
Makes 8 Servings
Total Time:
40 minutes
Active Time:
40 minutes

Cooking Sequence


-- Prepare cookie cakes and begin to bake - 10 minutes

-- Prepare soup and serve - 30 minutes

-- Cookies can stand to cool until ready to serve


Cooking Instructions

Potato Soup With Sausage

Ingredients

1 medium onion, thinly sliced

1 1/2 lb Yukon gold potatoes

1/2 lb chicken (or turkey) Italian sausage (2 links)

1 (48-oz) box reduced-sodium chicken broth

1/2 teaspoon kosher salt

1/2 teaspoon dried Italian seasoning

4 cups chopped kale greens (about 8 oz)

1/2 cup heavy cream

Prep


-- Slice onion. Halve potatoes, then slice thinly.

-- Remove casing from sausage (wash hands).


Steps


1. Preheat large stock pot on medium 2-3 minutes. Place sausage in pan; brown 5-7 minutes, stirring to crumble meat, or until no pink remains.

2. Stir in onions; cook 1-2 minutes or until onions are softened. Stir in potatoes, broth, salt, seasoning, and kale; cook and stir 12-15 minutes or until potatoes are tender.

3. Puree soup lightly using stick blender (or potato masher) until smooth. Stir in cream; serve.


Pumpkin Cookie Cakes

Ingredients

cooking spray

1 egg (or 1/4 cup egg substitute)

1 cup canned pumpkin

2/3 cup canned dulce de leche caramel

1 (24-ct) package refrigerated cookie dough (gingerbread or sugar) *see Aprons Advice

Steps


1. Preheat oven to 375°F. Lightly coat 24-cup mini-muffin pan with cooking spray. Whisk egg in medium bowl until blended. Stir in pumpkin and caramel until evenly mixed.

2. Separate cookie dough, placing one square in each cup of muffin pan. Press dough evenly, using fingertips, into bottom of cup and up sides to form a crust.

3. Fill each cup with about 1 teaspoon of pumpkin mixture. Bake 25 minutes or until crust is golden. Cool 10 minutes in pan; turn out with a fork and serve. (Makes 24 mini-cakes.)


Aprons Advice


-- Complete your meal with fresh salad blend and crusty bread.

-- You will have enough pumpkin and dulce de leche caramel left to make a second batch of cookie cakes. Just be sure to pick up an extra package of cookie dough for the crust.


Shopping List

Add items to your grocery list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

Potato Soup With Sausage

CALORIES (per 1/8 recipe) 180kcal; FAT 7g; CHOL 40mg; SODIUM 740mg; CARB 20g; FIBER 2g; PROTEIN 11g; VIT A 100%; VIT C 60%; CALC 6%; IRON 10%

Pumpkin Cookie Cakes

CALORIES (per 1/24 recipe) 120kcal; FAT 4.5g; CHOL 25mg; SODIUM 70mg; CARB 17g; FIBER 1g; PROTEIN 2g; VIT A 35%; VIT C 0%; CALC 2%; IRON 4%