Triple Cheese Potato-Broccoli Soup

Melt butter in a large stockpot over medium heat. Add onions and cook for 5-6 minutes until they start to get soft. Lightly salt and pepper, and then add flour, stirring to make a roux (a paste). Add broth, potatoes and water. Bring to a boil, and cook, stirring occasionally so the potatoes don’t stick. Cook for 20-30 minutes, or until potatoes are fork tender.

Add instant potatoes and salt and pepper to taste, stirring to get out any lumps. Now add in the broccoli, cheeses, half-and-half, milk, and seasonings. Keep stirring to melt the cheeses over medium-low heat. Cook on low for about 10-15 minutes more and then add half of the sour cream, stirring to incorporate.

Remove bay leaf before serving. Serve topped with the bacon, additional sour cream, and green onions. Great with a crusty loaf of bread!

Note: if someone in your family dislikes broccoli (my dad does), simply omit it, and add 1/2 cup more of the instant potato flakes.