Total Time: 55 minutes

Makes:  6 servings

496 Calories / 32g Protein / 35g Carbs / 26g Fat

Seasonings

• Salt, Pepper, Onion powder, Garlic powder 

Ingredients

• 2 Scallions

• 1tbsp Unsalted butter

• 1/2 Cup finely chopped yellow onion

• 1 1/2lbs yellow baby new potatoes, scrubbed and quartered (should be about 4 cups)

• 2tbsp All-purpose flour

• 6 Cups unsalted chicken broth

• 2 Large heads of broccoli, cut into bite sized pieces (about 5 cups)

• 2 Cups shredded rotisserie chicken

• 8 Ounces reduced-fat cream cheese, cubed and softened

• 1/2 Cup heavy cream

• 1/2 Cup shredded 2% reduced-fat sharp yellow cheddar cheese

• 1/2 Cup reduced-fat sour cream

• 1/4 Cup crumbled cooked bacon

Instructions

1. Trim scallions and separate the light and dark green parts. Thinly slice the light green and white parts and set aside. 
2. Thinly slice the dark green parts; reserve separately for topping
3. Melt 1 tablespoon butter in a large pot over medium heat
4. Add 1/2 cup onion and the sliced white and light green scallions; cook, stirring often, until softened, about 2 minutes
5. Add quartered potatoes, 2 tablespoons flour and 1 1/2 teaspoons each garlic powder and onion powder; stir to coat
6. Increase heat to high; stir in 6 cups broth, cover, and bring to a boil
7. Reduce heat to medium; cook, covered, until the potatoes are tender, 10 to 15 minutes
8. Reduce heat to medium-low. Stir in broccoli; cover, and cook until tender and bright green, 3 to 5 minutes
9. Stir in 2 cups chicken, the softened cubed cream cheese, ½ cup cream and ½ teaspoon each salt and pepper
10. Cook, stirring, until the cream cheese is melted and the chicken is heated through, about 4 minutes
11. Divide the soup among 6 bowls. Top with 1/2 cup Cheddar, 1/2 cup sour cream, 1/4 cup bacon and the reserved scallions

NOTE: This soup can be refrigerated for up to 4 days