This recipe is exactly what it says, a perfect soup for staying at home! I personally like chunky soup rather than liquid-y soup, so this is very creamy. You can also do this in a crock pot, just stir a couple of times during the cooking process.
4-5 Baking Potatoes, peeled & cubed
2 Cans (approx 2.5 cups) of Chicken Broth
1 Cup Milk
1/4 Cup Sour Cream
2 Handfuls of Broccoli Florets & Stems
1 Small Yellow Onion, chopped
8 oz Velveeta Cheese, cubed
1 Tbsp Butter
Salt & Pepper
Start by putting the Chicken broth, S&P, and potatoes in a large saucepan and bring to a boil. While the potatoes are cooking, place butter, onion, broccoli, and garlic Salt in a skillet to brown. After onions and broccoli are browned, place off of heat. Add to milk and velveeta to potatoes and let cook until cheese is mostly melted, then add sour cream.
When potatoes have become soft enough to be crushed, add onions and broccoli and let simmer for 5-10 minutes. Serve topped with optional shredded cheese, bacon, and sour cream!