Cheddar Broccoli Potato Soup

Ingredients :

• 2 cans (14.5 oz each) low-sodium vegetable or chicken broth

• 2–3 large carrots, chopped

• 4 medium potatoes, peeled and cubed

• 2 small broccoli heads, roughly chopped

• 1 tsp onion powder

• 1/3 cup all-purpose flour

• 3 tbsp unsalted butter

• 3½ cups milk (plus more if needed)

• 1 tsp salt

• ½ tsp garlic pepper

• 6 slices cooked bacon, chopped

• 1¼ cups shredded cheddar cheese (¼ cup reserved for garnish)

How To Make Cheddar Broccoli Potato Soup :

1. Cook the Veggies
   In a large stock pot, combine broth, carrots, potatoes, and onion powder. Bring to a boil over medium-high heat using a stove-safe soup pot.
   Once boiling, reduce to medium-low, cover with a lid, and simmer for 10 minutes until vegetables are tender.

2. Add the Broccoli
   Stir in chopped broccoli, cover again, and simmer for an additional 10 minutes.

3. Make the Cheese Sauce
   While the vegetables are cooking, melt butter in a medium saucepan over medium-low heat. Whisk in flour and cook for 1 minute, until it turns golden.
   Gradually whisk in the milk, then increase heat to medium. Cook, stirring constantly, until thickened (about 5 minutes).
   Add cheddar cheese, garlic pepper, and salt, stirring until smooth.

4. Combine & Finish
   Pour the cheese sauce into the pot of vegetables and stir until well combined.
   If the soup is too thick, stir in more milk until desired consistency is reached.
   Taste and adjust seasoning with additional salt or garlic pepper, if needed.

5. Garnish & Serve
   Ladle the soup into bowls and top with chopped bacon and a sprinkle of the reserved cheddar cheese.