8 medium Red Potatoes, unpeeled, cut into 1/2-inch cubes
4 cups Chicken Broth
1 tsp Kosher Salt
1 tsp Freshly Ground Black Pepper
12 oz pkg Frozen Broccoli Florets
1/3 cup Flour
1 cup Half and Half or 2% Milk
2 cups Finely Shredded Cheddar Cheese
1/2 cup Sour Cream
Finely Chopped Green Onions
Cooked and Crumbled Bacon
Diced Cooked Ham
Cook potatoes in a large soup pot with enough water to cover. Bring potatoes to a boil, reduce heat and cover, then simmer for 10 minutes or until potatoes are just tender. Drain potatoes reserving 1 cup. Return remaining potatoes to the pot. In a small bowl, mash the 1 cup of potatoes with a fork, then add the bowl of potatoes to the pot.
Stir in the chicken broth, salt and pepper and heat to boiling. Add the broccoli and return to boiling, then cook uncovered for 5 minutes, stirring occasionally. Reduce heat to medium-low.
In a small bowl combine the half and half and flour and whisk to fully blend. Add this mixture to the potatoes, stir and continue to cook over medium heat until the soup thickens and begins to slightly boil. Stir in the cheese until completely melted, then stir in the sour cream. Serve with cooked and crumbled bacon, warm diced warm and chopped green onions. Makes 8 servings and delicious leftovers!