Ingredients
Two cans of 14.5 oz of vegetable or chicken broth with little sodium
2–3 big carrots, chopped
potatoes, four medium-sized, peeled and cubed
2 little broccoli spears, coarsely chopped
1 teaspoon of powdered onion
1/3 cup of purpose-built flour
three tablespoons of unsalted butter
3 and a half cups of milk plus more as needed
a teaspoon of salt
For garnish, you may add an additional 1/4 cup of shredded cheddar cheese.
garlic pepper, measuring half a teaspoon
6 pieces of cooked and diced bacon
How To Make Cheddar Broccoli Potato Soup
Put a big saucepan over medium-high heat and start cooking. Cook the potatoes, carrots, chicken stock, and onion powder in a saucepan. Before turning the heat down to medium-low, bring the ingredients to a rolling boil.
Simmer, covered, for about 10 minutes, until the veggies are tender.
Return the lid to the saucepan and stir in the chopped broccoli. Simmer for a further ten minutes.
Get the cheese sauce ready while the veggies are boiling in the pot. Put the butter in a separate pan and melt it over medium-low heat. Whisk in the flour slowly while cooking for about one minute, or until it becomes a golden brown color.
Assist with whisking in the milk gradually. In about 5 minutes, or when the sauce begins to thicken, increase the heat to medium and whisk constantly.
Melt the shredded cheddar cheese by adding it to the sauce and tossing it in. Garlic pepper and salt should be added now.
After the vegetables have simmered, stir in the cheese sauce until well combined.
Add more milk to make the soup the consistency you want if you want it thinner. It may be necessary to add more salt and garlic pepper based on your taste evaluation.
Chopped bacon and more cheese, if you so wish, may be added as a final touch.
