LOADED BROCCOLI, CHEESE, & POTATO SOUP
INGREDIENTS:
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 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
DIRECTIONS:
-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 an additional 10 minutes.
-While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown).
-Whisk in milk and cook for an additional 5 minutes until the sauce thickens. Add cheese and stir until it is all melted. Add salt and garlic pepper.
-Pour cheese sauce into the large pot 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. Top with bacon pieces and serve warm.
