Loaded Baked Potato Soup

• 4 cups frozen hash brown potatoes, cube style
• 1 cup frozen chopped broccoli
• 1 (14 ounce) can chicken broth or (14 ounce) can vegetable broth
• 1 cup water
• 1 1/2 cups milk
• 3 tablespoons flour
• 10 ounces Velveeta cheese, cubed
• 1 1/2 teaspoons black pepper
• crumbled bacon, to garnish
• sour cream, to garnish
• chopped green onion, to garnish

1. Place potatoes, broccoli, broth, and water in large pot.
2. Heat to a boil, then cover and lower temperature to low-med.
3. Simmer for 20 minutes.
4. Combine milk and flour, stirring until smooth.
5. Add milk, cheese and pepper to pot and stir frequently until cheese is completely melted.
6. Transfer soup to individual bowls for serving.
7. Spoon a dollop of sour cream in the center of each bowl.
8. Top with bacon and onion.

frozen hash brown potatoes, broccoli, chicken broth, water, milk, flour, velveeta cheese, black pepper, bacon, sour cream, green onion

Taken from www.food.com/recipe/loaded-baked-potato-soup-159585 (may not work)