*Ingredients:
°2 - 14.5 oz. Chicken broth tins
°2-3 Large carrot peeled and cut into cubes
°4 medium-sized potatoes peeled and cubed into small pieces
°1 teaspoon. Onion powder
°2 small heads of broccoli (washed and cut into small cubes)
°3 tbsp. Butter
°Flour cup 1⁄3
°3 1⁄2 - 4 cups milk
°4 cups grated cheddar cheese
°1 teaspoon. Salt
°1⁄2 teaspoon. Garlic pepper
°6 cooked and chopped bacon slices
*Methods:
In a large saucepan, combine the chicken stock, carrot potatoes and onion powder.
Bring to a boil, cover and simmer for about 10 minutes.
Add the broccoli, cover and simmer for an additional 10 minutes.
While boiling, melt the butter in a large saucepan.
Whisk the flour and cook for another minute (or until golden brown).
Whisk the milk and cook for an additional 5 minutes until the sauce has thickened.
Add the cheese and stir until all of it dissolves.
Add salt and garlic pepper.
Pour the cheese sauce into the large pot and stir until well combined.
Add more milk for a thinner texture if you like a thinner soup and add any extra salt and pepper required.
Top with bacon chops and serve warm!!!
Enjoy !
