Ingredients
- 4 to 5 medium potatoes (baking potatoes)
- 3 bacon slices
- 1/2 cup onions, chopped
- 1 can (14 1/2 ounce) chicken broth (I use College Inn)
- 1 1/2 cups whole milk
- Garlic powder (1 tiny sprinkle)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup cheddar cheese, shredded
- 3/4 cup broccoli florets (frozen)
- 1 cup sour cream
How to Make
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Step 1: Bake potatoes till done; remove skins and coarsely mash as you want the potatoes to be chunky.
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Step 2: Dice the bacon and fry till crispy (done in the pan you will be making the soup); remove bacon to a towel and set aside.
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Step 3: Discard all but about 1/2 teaspoon of drippings in the pan; add onion and cook till done but NOT brown (you may add a tad of water to the pan if the onions need it so they won't brown).
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Step 4: While the onion is cooking, place the broccoli in a saucepan and cook till almost done.
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Step 5: To the pan with the onions, add the chicken broth, milk, mashed baked potatoes, garlic powder, salt, pepper, and broccoli and simmer over a low heat for about 10 minutes (don't boil the milk).
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Step 6: Add the cheese stirring occasionally till melted; add bacon and sour cream JUST BEFORE SERVING; stir well and ladle into bowls.
We hope you enjoy this recipe!
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