Triple Cheese Potato-Broccoli Soup

• Salt And Pepper, to taste
• 1/4 cups Butter
• 4 Tablespoons Flour
• 1/2 cups Onion, Diced
• 32 ounces, fluid Chicken Broth
• 7 cups Potatoes, Diced
• 1 cup Water
• 1/2 cups Instant Mashed Potato Flakes
• 1 pound Frozen Broccoli, Chopped (See Note)
• 1 pound Velveeta Cheese, Cubed
• 8 ounces, weight Cheddar Cheese, Grated
• 8 ounces, weight Montery Jack Cheese, Grated
• 1/2 cups Half-and-half
• 1/2 cups Evaporated Milk
• 1 cup Sour Cream, Divided
• 1 whole Bay Leaf
• 1/4 teaspoons Thyme
• 1/2 pounds Bacon, Cooked And Crumbled
• 6 whole Green Onions, diced

1. Melt butter in a large stockpot over medium heat. Add onions and cook for 5-6 minutes until they start to get soft. Lightly salt and pepper, and then add flour, stirring to make a roux (a paste). Add broth, potatoes and water. Bring to a boil, and cook, stirring occasionally so the potatoes don't stick. Cook for 20-30 minutes, or until potatoes are fork tender.
2. Add instant potatoes and salt and pepper to taste, stirring to get out any lumps. Now add in the broccoli, cheeses, half-and-half, milk, and seasonings. Keep stirring to melt the cheeses over medium-low heat. Cook on low for about 10-15 minutes more and then add half of the sour cream, stirring to incorporate.
3. Remove bay leaf before serving. Serve topped with the bacon, additional sour cream, and green onions. Great with a crusty loaf of bread!
4. Note: if someone in your family dislikes broccoli (my dad does), simply omit it, and add 1/2 cup more of the instant potato flakes.

salt, ubc, flour, onion, chicken broth, potatoes, water, instant mashed potato flakes, broccoli, velveeta cheese, cheddar cheese, cheese, milk, sour cream, bay leaf, ubc, bacon, green onions

Taken from tastykitchen.com/recipes/soups/triple-cheese-potato-broccoli-soup/ (may not work)