Baked Potato-And-Broccoli Soup

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Southern Living


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1/4 cup all-purpose flour

2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided

3 cups peeled, cubed potato (about 1 1/4 pounds)

2 cups broccoli florets, chopped

1 small onion, chopped

1 1/4 cups 2% reduced-fat milk

1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded

7 teaspoons shredded 2% reduced-fat sharp Cheddar cheese

7 teaspoons fully cooked bacon pieces

7 teaspoons chopped green onions

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