Baked Potato Soup

• 10 Potatoes, diced
• 8 oz Sour cream
• 1 lb Velveeta cheese
• 1 packages Frozen broccoli
• 4 can Chicken broth
• 1 Salt
• 1 Pepper
• 1 packages Instant potatoes

1. Boil diced potatoes until done and drain.
2. Add broth and bring to boil.
3. Add broccoli and cook until tender.
4. Cube cheese and add gradually until melted.
5. Stir in sour cream and add instant potatoes to thicken soup.
6. Salt and pepper to taste.
7. Optional: add packet of ranch dressing

potatoes, sour cream, velveeta cheese, frozen broccoli, chicken broth, salt, pepper, potatoes

Taken from cookpad.com/us/recipes/365580-baked-potato-soup (may not work)