Potato, Broccoli, & Cheese Soup

If you read

Sunday's Post
this is the soup recipe I promised.
This delicious soup was made by my daughter for me and the family when I was sick in bed a few weeks back. She took what she learned from making baked potato soup and added broccoli.
She is going to make a great Mama one day and a great contestant on Master Chef in a few years! :)

Ingredients:
1/4 cup melted butter
1/4 cup flour
2 cups half and half cream
1/2 medium chopped onion
2 minced garlic cloves
3 cups chicken stock
2 medium potatoes, cooked and mashed
2 medium raw potatoes cut into small chunks
3 cups of fresh chopped broccoli
8 oz  mild yellow cheese, grated

kosher salt and pepper to taste
Tony's Creole Seasoning to taste
A few splashes of Louisiana Hot Sauce (I use 4 splashes)
Top each bowl with bacon bits
(I use turkey bacon)

Directions:
In a small sauce pan boil two potatoes in water until tender.

Then drain, mash, and set aside.

Sauté onion and garlic in butter or olive oil. Set aside.

Then cook melted butter and flour using a whisk over medium heat for about 1 minute in a large stock pot, then whisk constantly while adding the half and half.

Add chicken stock and bring back to a boil, stirring occasionally. Add sautéed onions and garlic, raw potatoes, and mashed cooked potatoes.

Simmer for 10 minutes, then add broccoli and cook an additional 10 minutes or until both potato and broccoli are tender. Stir occasionally to prevent sticking! If the soup mixture is too thick add more chicken stock until your desired consistency.

Finally, add cheese, salt, pepper, Louisiana Hot sauce, and Tony's Creole Seasoning to taste.

Allow the cheese to melt.
Top each bowl with bacon bits, serve warm, and enjoy!