Wash and jab your potatoes with a fork. Put in a microwave bowl and cook for 10 minutes. Jab with a fork to test how much more you have to cook them. Returned your potatoes in the microwave and cook for an extra 4-6 minutes or until delicate and done. Uproot to a plate and cleave into littler and simpler to work with pieces.
You can either heat up your broccoli or steam it in the microwave (with a tad bit of water, secured with plastic wrap for 7-8 minutes). Evacuate to a plate and hack into littler and less demanding to work with pieces.
In an extensive pot include your margarine, onions, celery seed, salt, ground dark pepper and garlic powder and cook over medium warmth until the onions are delicate.
Include your cooked potatoes, broccoli, Swanson Cream Starter and some drain to your onion blend and mix well. Utilize a potato masher to separate the greater part of the expansive pieces of potatoes (I generally leave a couple of the lumps for surface).
Heat to the point of boiling. Diminish warmth to low, cover and let stew for 15 minutes.
Include your cheddar and sharp cream and blend well. Let sit for an extra 5 minutes. Salt and pepper to taste once everything is blended in.
Serve for the sake of entertainment bread bowls and top with disintegrated bacon and green onions.
8-10 medium russet potatoes
1 box Swanson Cream Starter
1 cup milk
1 medium yellow onion, chopped
3 tablespoons butter
½ teaspoon celery seed
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon garlic powder
3 cups broccoli
2 cups shredded Colby jack cheese
8 strips of bacon, cooked and crumbled