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.

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