Loaded Baked Potato Soup

Ingredients

• 6 servings toppings: bacon shredded cooked sliced chopped
• 0.5 teaspoon pepper black freshly ground
• 3 cups broccoli florets frozen thawed
• 4 tablespoons butter 
• 6 cups chicken broth 
• 3 tablespoons flour all-purpose
• 0.5 cup heavy cream 
• 0.5 teaspoon kosher salt 
• 2 medium size russet potatoes diced peeled
• 4 oz cheddar cheese shredded
• 0.5 cup cup heavy whipping cream sour
• 1 small onion yellow chopped

Equipment

• bowl
• whisk
• dutch oven

Directions

1. Melt butter in a Dutch oven over medium heat; add onion, and cook, stirring often, 3 to 5 minutes or until tender.
2. Sprinkle onion mixture with flour, and cook, stirring constantly, 1 minute. Gradually whisk in chicken broth, salt, and pepper.
3. Add potatoes, and bring to a boil, stirring often. Reduce heat to medium-low; simmer, stirring occasionally, 15 minutes or until potatoes are tender.
4. Whisk together heavy cream and sour cream in a bowl. Gradually stir about 1 cup hot potato mixture into cream mixture; add cream mixture to remaining hot potato mixture, stirring constantly. Stir in 1 cup Cheddar cheese and thawed broccoli florets. Cook 5 minutes or until thoroughly heated. Top with chopped cooked bacon, sliced green onions, and shredded Cheddar cheese.