*Ingredients:
°30 oz of chicken broth
°4 sized potatoes, cut to cubes
°3 carrot
°2 small heads of broccoli, use the florets
°1 teaspoon onion powder (can replace with small cubes of onion)
°6 to 8 slices of bacon, cooked, crumbled
°1 tsp butter
°1 tsp salt
°Half a teaspoon pepper
°½ tsp garlic powder
°Half a cup of flour
°3 cups of milk
°4 cups shredded cheddar cheese
*directions
The first step:
In a large saucepan, put the broth, potatoes, carrots, and onion powder. Bring to a boil over low heat, cover with a lid and simmer slowly for 10 minutes.
Add the broccoli, return the lid and cook for an additional 10 minutes.
The second step:
In another small frying pan, melt the butter, add the flour, whisking constantly until golden brown.
Keep whisking while adding milk. The sauce will start to thicken within 5 minutes.
Third step:
Add cheese, salt, pepper and garlic. Stir until all the cheese melts. Take off the fire.
Pour the cheese sauce into the larger saucepan and mix well.
The fourth step:
If you want your soup to be a little thinner, add a little more milk at a time, until the desired thickness is achieved.
Top with diced bacon
Serve warm with optional slices of baguette, hot dinner rolls, or fresh homemade bread.
Enjoy !
