Broccoli Potato Soup

Ingredients

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

Instructions

1. In a large pot, heat the chicken broth, carrots, potatoes, and onion powder over medium-high heat. Bring to a boil, then reduce the heat to medium-low.
2. Cover the pot and let the vegetables simmer for about 10 minutes.
3. Add the chopped broccoli to the pot, re-cover, and continue simmering for another 10 minutes.
4. While the vegetables are cooking, prepare the cheese sauce. In a separate saucepan, melt the butter over medium-low heat. Gradually whisk in the flour and cook for about a minute until golden brown.
5. Slowly whisk in the milk. Increase the heat to medium and continue stirring until the sauce thickens, about 5 minutes.
6. Add the shredded cheddar cheese to the sauce, stirring until fully melted. Mix in the salt and garlic pepper.
7. Pour the cheese sauce into the pot with the simmering vegetables, stirring to combine thoroughly.
8. For a thinner soup, add extra milk to reach your desired consistency. Taste and adjust the seasoning, adding more salt and garlic pepper if necessary.
9. Serve with chopped bacon and additional cheese on top if desired.

Notes

Customize the Texture: For a richer, creamier soup, use heavy cream or half-and-half instead of milk. For a lighter consistency, dilute with additional broth or water.