LOADED POTATO & BROCCOLI CHEESE SOUP

Loaded Potato & Broccoli Cheese Soup image

Provided by Katrina Roubedeaux

Time 45m

Number Of Ingredients 14

1 medium vidalia onion
2 Tbsp olive oil
5 medium russet potatoes (peeled and cut into chunks)
4 clove fresh garlic
32 oz chicken broth (32 box)
1 tsp salt
1/2 tsp pepper
1 can(s) cheddar cheese soup (10 1/2 oz can campbell's condensed)
3 Tbsp butter
1 c heavy cream
3 c grated colby/cheddar cheese
4 slice sliced gouda cheese (sliced for sandwiches)
4 slice thick cut bacon (cooked & chopped) for topping (optional)
1 c extra shredded cheese for topping (optional)

Steps:

1. Heat oil in a large pot and saute onions until caramelized and aromatic. This works best over a medium-high heat.
2. Once golden brown, add the peeled and chopped potatoes. Mix to coat the potatoes with the olive oil and onions.
3. With a garlic press, press the cloves of garlic over the potato mixture. Mix to evenly coat the garlic. This smell will cause your mouth to water, but hold tight!
4. Add the broth to the potato mixture and season with salt and pepper. The broth should cover the potatoes slightly. Bring the broth to a boil, cover, and allow the soup to simmer just long enough to soften the potatoes through. Be sure to stir frequently to avoid the potatoes burning. The broth will thicken slightly as the potatoes cook through. Before the broth is too thick, add the broccoli.
5. Allow the broccoli to cook with the potatoes for about 5 minutes. You can always add a tad more broth if needed.
6. Add the butter and Cheddar Soup to the mixture. Keep mixing until the soup is blended evenly and the butter is melted.
7. Add the 3 cups of shredded cheese and mix until melted and blended.
8. Add the heavy cream and mix thoroughly.
9. Add the slices of gouda and mix the soup until it is the right consistency.
10. Serve hot with the options of bacon and extra cheddar cheese as toppings.