107 Airport Rd. Westerly, RI 02891 (401) 596-0146 service@thorptrainer.com


  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 6 cups chicken broth
  • 1 cup sour cream
  • 4 ounces cream cheese
  • 3 pounds baked potatoes, precooked
  • 8 ounces shredded sharp white cheddar cheese
  • 1 teaspoon kosher salt
  • 2 teaspoon black pepper
  • 6 slices thick cut bacon, precooked and crumbled
  • 3 ounces shredded mild cheddar cheese
  • chopped chives
Broccoli Casserole


  1. Warm a large stock pot over medium high heat. Add butter to pot. Once butter starts to melt, whisk in flour.
  2. Slowly and gradually pour in chicken stock, while whisking continuously. Continue whisking as you incorporate sour cream and cream cheese. Whisk until mixture comes together.
  3. Slice baked potatoes in half and scoop out the flesh, then add it to the pot.
  4. Using a potato masher or wooden spoon, smash the potatoes until desired consistency is reached. I like my soup kind of chunky.
    Add sharp cheddar cheese, salt and pepper and stir until cheese is melted.
  5. Serve and enjoy!