10 small russets, skin on, chopped into medium dice
2 Cans chicken broth
1 Can Evaporated Milk
1 pound or so Velveeta Cheese
1 pound or so frozen Broccoli Florets, cut small
1/2 pound Bacon diced & cooked crip
1. Cook the potatoes in boiling water until fork tender
2. Drain potatoes and mash them up a bit with a potatoes masher or fork
3. Add broth and evaporated milk & return to a medium heat, it has milk in it so keep an eye on it so the milk doesn't scorch
4. Add the broccoli.
5. Chunk cut the cheese and add to the pot.
While the soup is simmering cook the bacon and drain well.
After all the cheese is melted give the soup a taste and season with salt and pepper as needed.
Serve garnished with bacon, shredded cheddar, sour cream & chives as desired.
This soup DOES NOT freeze well. The texture will be changed and become grainy.