Potato-Soup with Broccoli & Cheese


           °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


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 !