▢ 2 (14.5-ounce) cans low-sodium chicken broth (or vegetable broth) ▢ 4 medium potatoes peeled and cubed ▢ 2-3 large carrots diced ▢ 1 teaspoon onion powder ▢ 2 small heads broccoli diced small ▢ 3 tablespoons unsalted butter ▢ ⅓ cup all-purpose flour ▢ 3½ cups milk plus more as needed ▢ 4 cups shredded cheddar cheese plus more for topping (optional) ▢ 1 teaspoon salt ▢ ½ teaspoon garlic pepper ▢ 6 slices bacon cooked and chopped

Instructions Step - 1

In a large pot, add broth, potatoes, carrots and onion powder and bring to a boil over medium-high heat. Reduce the heat to medium-low.

Step - 2

Cover and simmer for about 10 minutes. Add broccoli, cover and simmer for 10 minutes.

Step - 3

Meanwhile, melt butter in a large saucepan over medium-low heat. Whisk in flour and cook for another minute, until golden brown.

Step - 4

 Whisk in milk, turn the heat to medium, and cook, stirring, for 5 minutes, or until the sauce thickens.

Step - 5

Add cheese and stir until it is all melted. Add salt and garlic pepper. Pour cheese sauce into the soup pot and stir until well combined.

Step - 6

Add more milk if you like a thinner consistency, and season with additional salt and garlic pepper to taste. ENJOY

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