RB 6 PG
Warm Up With Comfort Foods!
Prices effective Friday, January 21 thru Thursday, January 27, 2022
PRODUCE
Slow Cooker Broccoli Potato Soup
Ingredients
3 garlic cloves, minced
3 medium russet potatoes,
peeled and chopped
1 small yellow onion, chopped
6 cups unsalted vegetable stock
1 large head broccoli, cut into florets
1/2 (8 oz.) pkg. Neufchâtel cheese, softened
1/2 cup oat milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup plain nonfat Greek yogurt
1 cup shredded Cheddar cheese
4 green onions, thinly sliced
EAT
SMART
WASHEOSPREPPED
Broccoli Flore
Directions
In 5- to 6-quart slow cooker, add garlic, potatoes, yellow onion, stock and broccoli;
cover and cook on low 8 hours or high 4 hours or until vegetables are very tender.
With blender or stick blender, in batches if necessary, purée soup until some small
pieces remain; stir in Neufchâtel cheese, milk, salt and pepper. Cover and cook on
high 15 minutes or low 30 minutes or until heated through and cheese melts. Makes
about 12 cups. Serve soup topped with yogurt, Cheddar cheese and green onions.
Russet Potatoes
5 lb. Bag
ea.
All Purpose Yellow Onions
2 lb. Bag
GROCERY
DAIRY
1.99ea.
Kitchen Basics
McCormick
Food Club
Kitchen
Basics
Fage
Plain Greek
Food Club
Vegetable
Stock
Black
UNSALTED
Vegetable
Stock
Neufchatel
Cream Cheese
Shredded
Cheddar
Cheese
Eat Smart Broccoli Florets
12 oz. Pkg.
Реpper
Yogurt
Unsalted, 8.25 oz.
1.5 oz.
8 oz.
Nonfat, 16 oz.
mild cheddar
3.69ea.
16 oz.
cheese
4/$5
PURE GROUND
legetables
McCormick Herbs
2/$5
neufchâtel
cheese
Black Pepper
2/$3
3.99
MTHT IAR .
less fet
Total
3.99
CHEESE
Slow Cooker Cheddar and Ale Soup
keygolo
DUBLINER
Kerrygold
Butter Quarters
16 oz. Pkg.
1 pint (2 cups) half & half
1 teaspoon
1/2 teaspoon garlic powder
4 cups shredded
Kerrygold® Dubliner Cheddar
Kerrygold
Dubliner Cheddar
Ingredients
1/2 cup Kerrygold® unsalted butter (1 stick)
1/2 cup Food Club all-purpose flour
3 cans (14 oz. each) less-sodium chicken broth
1 bottle (12 oz.) pale ale
Food Club salt
7 oz.
4.99ea.
KERrygold
4.99ea.
PURE IRISH SUTTER
GROCERY
Food Club
All Purpose Flour
5 lb. Bag
2.49
Directions
In large saucepot, melt butter over medium heat; whisk in flour until incorporated.
Reduce heat to low and cook 5 minutes, whisking occasionally. Stir in broth, ale, half
& half, salt and garlic powder. Increase heat to medium-high; cook until mixture
simmers, stirring occasionally.Reduce heat to medium-low; cook 8 minutes or until
mixture is creamy and thickens slightly, stirring occasionally. Remove saucepot from
heat. Gradually whisk in cheese, stirring until smooth. Makes about 10 cups.
College Inn
Low Salt Chicken Broth
14.5 oz.
Food Club
all-
.99
College
Inn
Food Club
lodized Salt 26 oz.
.79
chicken broth
SALT
SAL
Garlic
Powder
McCormick
Garlic Powder 3.12 oz.
3.99
МEAT
Certified Angus Beef
90% Lean
Ground Beef
Slow Cooker Cheeseburger Soup
1 teaspoon dry mustard
11/4 cups shredded Brothers Marketplace
Reserve Cheddar cheese
Ingredients
1 pound ground Beef
4 slices bacon, chopped
1small white onion, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cans (14 oz. each) chicken broth
1 cup heavy cream
4.991b.
1/2 cup chopped Dietz & Watson
American cheese
CERTIFIED
ANGUS BEEF
1 Roma plum tomato, chopped
1/3 cup seasoned croutons
3 tablespoons chopped dill pickles
2 tablespoons cayenne pepper hot sauce
Roche Bros.
Sticed
2 CENTER CUT
Center Cut
Ваcon
BACON
APPLEWOOD
4.99ea.
Directions
In large saucepot, cook ground chuck over medium-high heat 8 minutes or until browned,
breaking up ground chuck with side of spoon; transfer to paper towel-lined plate. In same
saucepot, cook bacon over medium heat 5 minutes or until crisp, stirring occasionally; with
slotted spoon, transfer to separate paper towel-lined plate. To drippings in saucepot, add
onion; cook 4 minutes or until softened, stirring occasionally. Add garlic; cook 30 seconds,
stirring occasionally. Add flour; cook 1 minute, whisking constantly. Add broth, cream and dry
mustard; cook 2 minutes or until slightly thickened, whisking frequently. Add1 cup Cheddar
cheese, American cheese and ground chuck; reduce heat to medium-low and cook 10 min-
utes or until heated through and cheese melts. Makes about 6 cups. Serve topped with bacon,
tomato, croutons, pickles, remaining 1/4 cup Cheddar cheese and hot sauce.
12 oz.
PRODUCE
Roma
Plum
Tomatoes
GROCERY
1.991.
TOMESTYE
Ib.
TATHAM VILLAGE
CHEESE
DELI
Food Club
Caesar
LARGE CUT CROUTON
Morton & Basset
CHATHAM VILLACE
Sandwich
Dill Pickles
16 oz.
Cayenne
Рерper
Brothers Marketplace
Reserve
Cheddar
7 oz.
Dietz & Watson
Caesar
LARGE CUTCROTON
CAYENNE
PEPPER
Chatham Village
Croutons
American
Cheese
1.8 oz.
3/$5
kosher dill
sandwich dices
AN FRANCE
CHEDDAR
2.49
HET RE NO
NO PESERYAm
NON ADIATER
All Varieties, 5 oz.
5.99
5.99
6.99.
FROM OUR KITCHEN
CROCKPOT
Classics
12
BBQ SEASONED PORK RIBS
WITH SAUCE
COOKED BONELESS
Crockpot Classic Meals
Sunday Sauce with Meatballs & Sausage
• Cooked Boneless BBQ Seasoned Pork Ribs
S ON THE TOP OF THE
CROCKPOT
Classics
KEEP REFRGEBAYE
SUNDAY SAUCE
WITH MEATBALLS & SAUSAGE
NAREN A AGE AN TE ATALL
CROWAVE HEATING INSTRUCTIONS RACE SUTS ON THE TOP OF
MINUTES U GAFOD PO HINUTES LET RAG ST FOR S
Of HEATBALL AND SAUSAGE HEASURE TE TERAL TEMERATURE
eL TEERATURE SHOULDRA
SAVE 1.00 EA
kONMEDI RACTION PUT CONTENTSNTOAvG PA
HOF SE INTE TENTERNAL TEMPERATURE REACHES A
THEHONETER
YOUR
СHOICE!
10.99ea.
AATURE SOAD BE HEASUED wiHA
Net Wt 32 oz. (2 lbs)
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We reserve the right to limit quantities. Not responsible for typographical errors. Availability of advertised items may be limited.