Cheesy Potato Bacon Broccoli

I used yellow potatoes in broth that seemed to not thicken enough when blended so I added a couple of smallish russets. After a another quick pass though with the stick blender the cheese was added, white American and sharp yellow cheddar. The broccoli was steamed separately and stirred in before service to ensure that it wasn’t overcooked. Crisp the bacon and stir into the soup in time to add that delicious flavor, save some for garnish.