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
- 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.
- Cover the pot and let the vegetables simmer for about 10 minutes.
- Add the chopped broccoli to the pot, re-cover, and continue simmering for another 10 minutes.
- 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.
- Slowly whisk in the milk. Increase the heat to medium and continue stirring until the sauce thickens, about 5 minutes.
- Add the shredded cheddar cheese to the sauce, stirring until fully melted. Mix in the salt and garlic pepper.
- Pour the cheese sauce into the pot with the simmering vegetables, stirring to combine thoroughly.
- 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.
- 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.