Broccoli Potato Soup

• servings: 8 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 cans (14.5-ounce of low-sodium chicken or vegetable broth)

2-3 large (diced carrots)

4 medium (peeled and cubed potatoes)

2 small heads of finely chopped broccoli

1 tsp of onion powder

⅓ cup of all-purpose flour

3 tbsp of unsalted butter

3½ cups of milk (extra as required)

1 tsp of salt

4 cups of shredded cheddar cheese (extra for garnish, optional)

½ tsp of garlic pepper

6 cooked and chopped bacon slices

Directions

Commence by placing a large pot on medium-high heat. Add chicken broth, carrots, potatoes, and onion powder. Allow the mixture to reach a rolling boil before reducing the heat to medium-low.

Cover the pot and let the vegetables simmer for approximately 10 minutes.

Toss in the chopped broccoli, then re-cover the pot. Continue simmering for another 10 minutes.

While the vegetables are simmering, prepare the cheese sauce. In a separate saucepan, melt butter over medium-low heat. Gradually whisk in the flour and cook for about a minute until it takes on a golden-brown hue.

Slowly whisk in the milk. Raise the heat to medium and continue stirring until the sauce thickens, usually around 5 minutes.

Incorporate the shredded cheddar cheese into the sauce, stirring until completely melted. Add in the salt and garlic pepper.

Merge the cheese sauce into the simmering vegetable pot, ensuring everything blends perfectly.

For those who prefer a less dense soup, feel free to add extra milk to reach your desired consistency. Taste and adjust the seasoning, adding more salt and garlic pepper if needed.

As a finishing touch, garnish with chopped bacon and additional cheese, should your palate desire.