5 medium potatoes (skin on)
1/2 cup (1 stick) butter
3 tbsp. sour cream
1/2 pkg. cream cheese (about 4 oz.)
16 oz. chicken broth
2 tbsp. salt
dash of season salt
1 tbsp. black pepper
1 tsp. chopped dried onions
1 cup broccoli flowerettes

Dice, boil, and drain potatoes. Add butter, sour cream and cream cheese. Mix roughly leaving chunks of potato. Mix in chicken broth, salt, season salt, pepper and onion. Simmer, stirring to keep it from burning. Steam broccoli in microwave. Add to soup. Heat and eat!

Submitted by: Roger McClain