• 2 russet potatoes
• 1 medium sweet onion, finely chopped
• 1 bunch broccoli, rinsed and coarsely chopped
• 2 tablespoons olive oil
• salt and pepper, to taste
• 1 clove garlic, finely minced
• 4 cups chicken stock
• pinch crushed red pepper
• chopped crisp bacon
• shredded sharp cheddar cheese
• thinly sliced green onions
• sour cream

1. Bake one of the potatoes until fully cooked, cool to room temperature. Sweat onions and garlic in olive oil in a Dutch oven over medium-low heat until translucent. Peel and chop remaining potato. To the Dutch oven, add chicken stock, potato, seasonings, and broccoli. Bring to a boil, reduce to a simmer, cover and cook 20 minutes or until potato is soft. Meanwhile, peel and chop the baked potato. Using an immersion blender, puree the soup leaving it just a bit chunky. Stir in chopped baked potato and serve topped with garnishes of your choice.

Quick and easy comfort food great for a rainy day.