1In dutch oven; add diced pototoes, onion and evaporated milk. Add just enough water to completely cover potatoes.
Bring to a boil stirring constantly until potatoes are tender.
Reduce heat to medium and add broccoli.
Continue cooking until broccoli is crisp tender.
2Meanwhile, cook bacon and drain on paper towel. Crumble and add to pototoes. (I have also used left over diced ham)
3Add cream cheese and stir until completely melted into soup.
Add half & half and broccoli cheese soup (undiluted). Continue stirring over medium heat until all ingredients are well incorporated and soup has thickened.
Feel free to add more half & half to your disired consistency; as some of the liquid may evaporate during the cooking process.
4Remove from heat. Top with shredded cheese and scallions.
Add salt and pepper to taste!
Important note: By adding the soup and cream last keeps this soup from scalding on the bottom while potatoes are cooking.