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
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!!!