Ingredients

• 2 – 14.5 oz. cans chicken broth

• 2-3 large carrots, peeled and diced

• 4 medium potatoes, peeled and cubed into small pieces

• 1 tsp. onion powder

• 2 small heads of broccoli (washed and diced small)

• 3 Tbsp. butter

• ⅓ cup flour

• 3½ – 4 cups milk

• 4 cups shredded cheddar cheese

• 1 tsp. salt

• ½ tsp. garlic pepper

• 6 slices bacon, cooked and chopped

Directions

• In a large pot, combine chicken broth, carrots, potatoes and onion powder.
Bring to a boil, cover and simmer for about 10 minutes.

• Add broccoli, cover and simmer for another 10 minutes.
While simmering, melt the butter in a large saucepan.
Whisk in flour and cook for one more minute (or until golden brown).

• Whisk in milk and cook for 5 more minutes until sauce thickens.

• Add cheese and stir until melted.

• Add salt and pepper to garlic.

• Pour the cheese sauce into the large saucepan and stir until well combined.

• Add more milk for a thinner consistency if you like a thinner soup and add any additional salt and pepper needed.

• Garnish with bacon bits and serve hot!!!

Enjoy.

 

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