Loaded Baked Potato Soup

4 T. butter
1 small yellow onion, chopped
3 T. all purpose flour
6 c. chicken broth (use vegetable broth?)
1/2 t. kosher salt
1/2 t. freshly ground black pepper
2 medium-sized russet potatoes, peeled and diced
1/2 c. heavy cream
1/2 c. sour cream
1 c. (4 oz.) cheddar cheese, shredded
3 c. frozen broccoli florets, thawed
sliced green onions
shredded cheddar cheese

Melt butter in a Dutch oven over medium heat; add onion and cook, stirring often, 3-5 minutes or until tender. Sprinkle onion mixture with flour and cook, stirring constantly, 1 minute. Gradually whisk in chicken broth, salt, and pepper. Add potatoes and bring to a boil, stirring often. Reduce heat to medium-low; simmer, stirring occasionally, 15 minutes or until potatoes are tender.

Whisk together cream and sour cream. Gradually stir about 1 c. hot potato mixture into cream mixtures; add cream mixture to remaining hot potato mixture, stirring constantly. Stir in cheddar and broccoli. Cook 5 minutes or until thoroughly heated. Top with green onions and cheddar cheese.

Makes 6 cups.

Southern Living magazine, Jan. 2014, p. 14.