Broccoli Soup with Cheddar Potato Skins
Bridget's Year of Cooking
Bridget's Year of Cooking
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Ingredients

  • 2016 Food Network Magazine
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  • Ingredients
  • 4 medium russet potatoes
  • 4 slices bacon, chopped
  • 1 onion, chopped
  • cooking spray
  • kosher salt and freshly ground pepper
  • 1 head broccoli, florets chopped (about 6 cups)
  • 2 tablespoons half-and-half
  • 1 3/4 cups shredded cheddar cheese

Instructions

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