What You’ll Need
Makes 10 – 12 servings
- 3 pounds Russet potatoes, scrubbed and washed
- 4 tablespoons unsalted butter
- 6 green onions, sliced and divided in half
- 5 cups low sodium chicken broth
- 1 cup heavy cream
- ½ cup sour cream
- 1 cup sharp cheddar, grated (and more for topping)
- 2 heads of broccoli, florets cut
- Cooked, chopped bacon (optional)
Let’s Do It
- Preheat oven to 400 degrees and line cookie sheet with foil; place potatoes on cookie sheet and bake for 60 minutes; allow potatoes to cool (20 – 30 minutes); peel and chop into 1-inch cubes
- Melt butter on medium heat in large heavy-bottom stock pan; add half of green onions and cook (1 – 2 minutes); add potatoes and season with salt and pepper; stir and cook (4 – 5 minutes)
- Add chicken broth, turn heat to high and bring to boil; turn heat back down to medium or medium low and simmer (5 – 6 minutes); use potato masher to mash potatoes into broth 5 to 6 times
- Add cream and sour cream by tempering (to ensure it doesn’t curdle); do not add both directly to the pot. First take measuring cup and remove 1 – 2 cups of potato soup mixture and place in bowl; add half of cream and mix thoroughly with wooden spoon; pour cream-potato soup mixture back into pot and repeat with remaining cream and sour cream
- Add 1 cup cheddar cheese and broccoli to soup and simmer (20 – 25 minutes) on low to medium low heat; season with salt and pepper to taste
- Serve with cheese, bacon and green onion as toppings
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