2 cans chicken broth
2-3 lg. carrots, peeled & diced
4 med. potatoes, peeled & cubed into small pieces
1 tsp. onion powder
2 sm. heads broccoli, diced small
3 tbsp. butter
⅓ c. flour
3 ½ - 4 c. milk
4 cups shredded cheddar cheese
1 tsp. salt
½ tsp. garlic pepper
6 slices bacon, cooked & chopped
1. In a large pot, combine chicken broth, carrots potatoes & onion powder. Bring to a boil, cover and simmer for about 10 minutes. Add broccoli, cover & simmer for an additional 10 minutes. While simmering, melt butter in a large sauce pan. Whisk in the flour & cook for another min.
2. Whisk in milk & cook for an additional 5 mins. until the sauce thickens. Add cheese & stir until it is all melted. Add salt & garlic pepper. Pour cheese sauce into the large pot & stir until well combined. Add more milk for a thinner consistency if you like a thinner soup & add any additional salt & pepper if needed. Top with bacon pieces.