Baked Potato Soup

• 4 -5 medium baking potatoes
• 3 slices bacon
• 12 cup onion, chopped
• 1 (14 1/2 ounce) can chicken broth (I use College Inn)
• 1 12 cups whole milk
• 1 dash garlic powder
• 12 teaspoon salt
• 14 teaspoon black pepper
• 34 cup shredded cheddar cheese
• 34 cup frozen broccoli florets
• 1 cup sour cream

1. Bake the potatoes till done.
2. Remove the skins and coarsely mash as you want the potatoes to be chunky.
3. Dice the bacon and fry till crispy done in the pan you will be making the soup.
4. Remove bacon to a towel and set aside.
5. Discard all but about 1/2 teaspoons drippings in pan.
6. Add the chopped onion to the pan and cook till done but not brown (you can add a tad of water to the pan if the onions need it so they won't brown).
7. While the onion is cooking, place the broccoli in a saucepan and cook till almost done.
8. Add the chicken broth, milk, mashed baked potatos, garlic powder, salt, pepper, and broccoli and simmer over a low heat for about 10 minute.
9. Add the cheese stirring occasionally till melted.
10. Add the bacon and sour cream just before serving.
11. Mix it in and ladle it into bowls.

baking potatoes, bacon, onion, chicken broth, milk, garlic powder, salt, black pepper, cheddar cheese, frozen broccoli florets, sour cream

Taken from www.food.com/recipe/baked-potato-soup-101980 (may not work)