Ingredients

The following ingredients have 6 Servings
  • 8-10 medium russet potatoes
  • 1 box Swanson Cream Starter
  • 1 cup milk
  • 1 medium yellow onion (chopped)
  • 3 tablespoons butter
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 3 cups broccoli
  • 2 cups shredded Colby jack cheese
  • 8 strips of bacon (cooked and crumbled)
  • 4 green onions (chopped)
  • 1 cup of sour cream
  • 1 cup of milk

Instruction

  • Wash and poke your potatoes with a fork. Put in a microwave bowl and cook for 10 minutes. Poke with a fork to test how much longer you need to cook them. Put your potatoes back in the microwave and cook for an additional 4-6 minutes or until soft and done. Remove to a plate and chop into smaller and easier to work with pieces.
  • You can either boil your broccoli or steam it in the microwave (with a little bit of water, covered with plastic wrap for 7-8 minutes). Remove to a plate and chop into smaller and easier to work with pieces.
  • In a large pot add your butter, onions, celery seed, salt, ground black pepper and garlic powder and cook over medium heat until the onions are soft.
  • Add your cooked potatoes, broccoli, Swanson Cream Starter and 1 cup of milk to your onion mixture and stir well. Use a potato masher to break up most of the large chunks of potatoes (I usually leave a few of the chunks for texture).
  • Bring to a boil. Reduce heat to low, cover and let simmer for 15 minutes.
  • Add your cheese and sour cream and stir well. Let sit for an additional 5 minutes. Salt & pepper to taste once everything is mixed in.
  • Serve in fun bread bowls and top with crumbled bacon and green onions.