Loaded Baked Potato Soup - cooking recipe

Ingredients

4 cups frozen hash brown potatoes, cube style
1 cup frozen chopped broccoli
1 (14 ounce) can chicken broth or (14 ounce) can vegetable broth
1 cup water
1 1/2 cups milk
3 tablespoons flour
10 ounces Velveeta cheese, cubed
1 1/2 teaspoons black pepper
crumbled bacon, to garnish
sour cream, to garnish
chopped green onion, to garnish

Preparation

Place potatoes, broccoli, broth, and water in large pot.
Heat to a boil, then cover and lower temperature to low-med.
Simmer for 20 minutes.
Combine milk and flour, stirring until smooth.
Add milk, cheese and pepper to pot and stir frequently until cheese is completely melted.
Transfer soup to individual bowls for serving.
Spoon a dollop of sour cream in the center of each bowl.
Top with bacon and onion.