Ingredients

2 medium scallions
1 tablespoon unsalted butter
½ cup finely chopped yellow onion
1½ pounds yellow baby new potatoes, scrubbed and quartered (about 4 cups)
2 tablespoons all-purpose flour
1½ teaspoons garlic powder
1½ teaspoons onion powder
6 cups unsalted chicken broth
2 large heads broccoli, cut into bite-size pieces (about 5 cups)
2 cups shredded rotisserie chicken
8 ounces reduced-fat cream cheese, cubed and softened
½ cup heavy cream
½ teaspoon salt
½ teaspoon ground pepper
½ cup shredded 2% reduced-fat sharp yellow Cheddar cheese
½ cup reduced-fat sour cream
¼ cup crumbled cooked bacon (from about 4 slices)

Directions

Trim scallions and separate the light and dark green parts. Thinly slice the light green and white parts and set aside. Thinly slice the dark green parts; reserve separately for topping.

Melt 1 tablespoon butter in a large pot over medium heat. Add ½ cup onion and the sliced white and light green scallions; cook, stirring often, until softened, about 2 minutes.

Add quartered potatoes, 2 tablespoons flour and 1½ teaspoons each garlic powder and onion powder; stir to coat. Increase heat to high; stir in 6 cups broth, cover, and bring to a boil. Reduce heat to medium; cook, covered, until the potatoes are tender, 10 to 15 minutes.

Reduce heat to medium-low. Stir in broccoli; cover, and cook until tender and bright green, 3 to 5 minutes. Stir in 2 cups chicken, the softened cubed cream cheese, ½ cup cream and ½ teaspoon each salt and pepper. Cook, stirring, until the cream cheese is melted and the chicken is heated through, about 4 minutes.

Top with ½ cup Cheddar, ½ cup sour cream, ¼ cup bacon and the reserved scallions.