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1
place bacon on a foil lined cookie sheet and bake at 350 for 20-30 minutes until crispy.
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2
in large pot, boil potatoes in hot salted water for about 15-20 minutes until JUST fork tender.
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3
meanwhile in small to medium saucepan place 1/2 stick butter and the broccoli, onion, celery, carrot and onion.
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4
start on a medium heat and stir often to coat vegetables with the melting butter.
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5
cut chicken up into very small dices and add to the saucepan with the vegeatbles and continue to cook until no longer pink.
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6
drain potatoes very well and rinse quickly w cold water to remove any foam or starch.
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7
drain bacon on paper towels.
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8
rinse the large pot and add to it the rest of butter and let melt, add flour and whisk until blended and starts to smell nutty and becomes golden color.
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9
add milk and broth and whisk vigorously to combine.
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10
add the entire sauce pan ingredietns to larger pot.
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11
put the potatoes back inches salt pepper and garlic powder next.
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12
add velveeta and let simmer on a low heat, stirring often to prevent scorching bottom of soup.
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13
once velveeta melts add cheddar and continue until it is melted.
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14
taste and adjust seasonings.
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15
serve with 2 slices bacon crumbled on top each serving.
