12 oz thick cut bacon
1 medium white onion –diced
½ cup diced fresh chives
6 Cups Chicken or Vegetable Broth
12 oz Frozen Petite Broccoli Florets
1 cup Sour Cream
2 Pints Half and half
2 lbs Russet potatoes, baked and diced
1 cup shredded cheddar cheese
2 Tbsp Butter
Instant Mashed Potatoes
Place bacon on an ungreased cookie sheet and bake on 400 degrees F until brown and crispy. Remove from oven once to flip. Remove from oven, place in kitchen paper and allow to drain.
Place onions and chives in a heavy bottom soup pot and sauté in Extra Virgin Olive Oil until transparent.
Add 4 cups of broth to the onions. Salt and pepper to taste and bring to a Boil.
Stir in Potatoes and broccoli and bring back to a boil.
Add Half and Half as well as Sour Cream and butter. Cook together until Broccoli is tender. 15-20 minutes.
Add Cheese and stir until melted.
Thicken with Instant Mashed Potatoes by adding ½ cup at a time, stirring in and allowing to cook for 5 minutes before adding more, as instant potatoes will swell and thicken the soup when cooked.
Top with Fresh chives, Bacon, sour cream and Enjoy 🙂