Wash and poke your potatoes with a fork. Put in a microwave bowl and cook for 10 minutes. Poke with a fork to test how much longer you need to cook them. Put your potatoes back in the microwave and cook for an additional 4-6 minutes or until soft and done. Remove to a plate and chop into smaller and easier to work with pieces.
You can either boil your broccoli or steam it in the microwave (with a little bit of water, covered with plastic wrap for 7-8 minutes). Remove to a plate and chop into smaller and easier to work with pieces.
In a large pot add your butter, onions, celery seed, salt, ground black pepper and garlic powder and cook over medium heat until the onions are soft.
Add your cooked potatoes, broccoli, Swanson Cream Starter and 1 cup of milk to your onion mixture and stir well. Use a potato masher to break up most of the large chunks of potatoes (I usually leave a few of the chunks for texture).
Bring to a boil. Reduce heat to low, cover and let simmer for 15 minutes.
Add your cheese and sour cream and stir well. Let sit for an additional 5 minutes. Salt & pepper to taste once everything is mixed in.
Serve in fun bread bowls and top with crumbled bacon and green onions.