From the kitchen of Julie Deily, Orlando, Florida, thelittlekitchen.net
"Baked potatoes are a big favorite in our house, so I decided to turn them into a soup. This was a huge hit and added to our regular rotation. Tempering ensures the cream mixture doesn't curdle."
4 tablespoons butter
1 small yellow onion, chopped
3 tablespoons all-purpose flour
6 cups chicken broth
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 medium-size russet potatoes, peeled and diced
1/2 cup heavy cream
1/2 cup sour cream
1 cup (4 oz.) shredded Cheddar cheese
3 cups frozen broccoli florets, thawed
Toppings: chopped cooked bacon, sliced green onions, and shredded Cheddar cheese
How to Make It
Melt butter in a Dutch oven over medium heat; add onion, and cook, stirring often, 3 to 5 minutes or until tender. Sprinkle onion mixture with flour, and cook, stirring constantly, 1 minute. Gradually whisk in chicken broth, salt, and pepper. Add potatoes, and bring to a boil, stirring often. Reduce heat to medium-low; simmer, stirring occasionally, 15 minutes or until potatoes are tender. 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.