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Ingredients:
– 2 cans 14.5-ounce of low-sodium chicken or vegetable broth
– 2-3 large diced carrots
– 4 medium peeled and cubed potatoes
– 2 small heads of finely chopped broccoli
– 1 tsp of onion powder
– ⅓ cup of all-purpose flour
– 3 tbsp of unsalted butter
– 3½ cups of milk extra as required
– 1 tsp of salt
– 4 cups of shredded cheddar cheese extra for garnish (optional)
– ½ tsp of garlic pepper
– 6 cooked and chopped bacon slices
Instructions:
1. Place a large pot on medium-high heat and add chicken broth, carrots, potatoes, and onion powder. Bring to a boil, then reduce heat.
2. Cover and simmer vegetables for 10 minutes.
3. Add broccoli, cover, and simmer for another 10 minutes.
4. In a separate saucepan, melt butter and whisk in flour. Gradually add milk and cook until thickened.
5. Stir in cheddar cheese, salt, and garlic pepper until melted.
6. Combine cheese sauce with vegetables in the pot.
7. Adjust consistency with additional milk if desired. Season to taste.
8. Garnish with bacon and extra cheese.
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