30 ounces of chicken broth
4 medium russet potatoes, cubed into bite size pieces
3 medium carrots, peeled and sliced
2 small heads of broccoli, use the florets
1 tsp onion powder (can be substituted with 1 small diced onion)
6 to 8 slices of bacon, cooked and crumbled
1 tbsp butter
1 tsp salt
½ tsp pepper
½ tsp garlic powder
⅓ cup of flour 3 ½ cups milk
4 cups cheddar cheese, shredded
In a large soup pot, put the broth, potatoes, carrots and onion powder. Bring to a simmer, cover with a lid and let cook slowly for 10 minutes.
Add in the broccoli, return the cover and cook an additional 10 minutes.
In another smaller pan, melt the butter, add in the flour and whisk continuously until it becomes a golden brown color.
Continue whisking as you add the milk. The sauce will begin to thicken within 5 minutes.
Add the cheese, salt, pepper and garlic. Stir until all cheese is melted. Remove from the heat.
Pour this cheese sauce into the larger pot and combine well.
If you want your soup to have a little thinner consistency, add a little milk at a time, until the desired thickness is achieved.
Top with bacon pieces
Serve warm with optional slices of baguette bread, warm dinner rolls or fresh homemade bread.

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