Baked Potato Soup

Baked Potato Soup - Finding Joy in My Kitchen

5 C diced russet potatoes

water to cover the potatoes

6 oz. chopped broccoli

1/2 medium onion, chopped

2 tsp. salt

1/2 tsp. pepper

1 C milk 

1 C cream

1 C extra sharp cheddar cheese

1/2 C bacon bits

1/2 tsp. paprika

1/4 tsp. garlic powder

Boil potatoes in water; season with salt and cover allowing the potatoes to cook for about 30 minutes.  Stir potatoes occasionally to prevent them from sticking to the bottom of the soup kettle.  

Mash the potatoes a few times with a potato masher.  Then, add in onion and broccoli.  Allow the broccoli to cook for about 5-7 additional minutes, until slightly tender.  

Meanwhile, shred the cheese.  

Combine 1/4 C flour with 1 C milk, and stir until well blended.  Pour into the soup mixture.  Then add in the cream.  Heat until warmed throughout.  

Remove from the burner.  

Then, add the shredded cheddar cheese and stir until melted.  

Sprinkle in bacon bits.  Season with paprika and garlic powder.

Serve with a crusty bread.