I Make the BEST Ever Potato and Broccoli Soup EVER!!! hahahaha

Okay every body thinks they are a great cook, I on the other have a lot of friends and exs who KNOW I am a great cook. hahahaha Here is my recipe for Potato, Broccoli and Cheese Soup!

Ingredients:

1 large onion chopped
4 cloves of garlic small diced
4-6 strips of bacon julienned
8 to 10 red skin potatoes peeled and medium diced
4 teaspoons of chicken soup base or 4 chicken bullion cubes
6 cups of water plus 4 soup cans of water
1 can of Campbell's Cream of Chicken Soup
1 can of Campbell's Cream of Celery Soup
1 can of Campbell's Cream of Broccoli and Cheese Soup
1 can of Campbell's Cheese Soup
2 cups chopped fresh broccoli or substitute frozen
1 cup of shredded sharp cheddar cheese
salt , garlic powder and pepper to taste

In a large dutch oven pan or soup pan saute the bacon until nice and crispy, set aside on paper towels to render the remaining fat off of them. In the same pan on high heat saute the onions until translucent about 5 mins, then add your chopped garlic. Be careful not to scorch the onions or the garlic. So stir continuously for about 2 mins. Then add the 6 cups of water and the soup base or bullion cubes, bring to a boil and then add the diced potatoes. Cook on high for about 20 mins with the lid on the pot. Check the potatoes and make sure they are cooked all the way through. If they are not fork tender cook for another 5 to 10 mins until they are done. Then add the cans of soup and reduce the heat to medium high heat or just at a simmer. Add the 4 cans of water. Stir really well and then put the lid back on and let soup come up to a simmer. Now you really have to be careful here, once you've added all of those cream of type soups, you don't want to scorch the soup. So stir it really well and then cover it up and check it every 2 or 3 mins making sure you stir it and check the seasoning here. Do not add a lot of salt at this stage because the cheese is kind of salty and you don't want to be drinking a bottle of salt. So start out with a teaspoon and taste it after it simmers and then add the shredded cheese and broccoli. Do not leave it on the stove and multitask. Stay right there and make sure it doesn't scorch or gum up.

If you are using fresh broccoli, place it in a microwave safe dish and cover it with saran wrap and nuke it for 3 mins. Then add it to the soup. If you are using frozen broccoli, you can do the same microwave trick and then add it to the soup or you can just add it in and let it thaw and cook for 4 to 5 mins in the soup. Just until it is warmed through.

When you serve a bowl of your soup, sprinkle a teaspoon of the bacon on top and a dollop of sour cream if you like. Garlic toast or bread sticks go nicely with this soup. Enjoy!