Loaded Baked Potato Soup

Loaded Baked Potato Soup 8 potatoes, peeled and cubed 1/2 cup butter (margarine) 1 cup Idaho Potato flakes 6 cups milk (2%) 2 cups chicken broth (low sodium) 1/4 cup chopped onion 1 (8 ounce) container sour cream (low fat) 16 oz shredded Cheddar cheese (low fat) 8 oz Velveeta Cheese, cubed (2%) Real bacon bits 2 cups broccoli florets salt, pepper and granulated garlic to taste Place cubed potatoes into a stock pot and cook until soft but not mushy. They should break apart with a fork with a little effort. When the potatoes are finished cooking strain MOST of the water off, leaving a little in the pot as a thickener. Transfer to a separate bowl. Over a medium-high heat gradually stir in milk, butter and chicken broth and seasonings. Then add Velveeta cubes. Bring to a low boil stirring continuously to avoid sticking, reduce heat, stir in the cooked potatoes, onion, broccoli, bacon bits and 8 ozs of shredded cheddar cheese. If soup needs thickening, slowly mix in potato flakes. Cook for about 5 more minutes. Garnish with remaining cheese and sour cream