Ingredients:
2 – 14.5 oz. cans chicken broth
2-3 large carrots, peeled and diced
4 medium potatoes, peeled and cubed into small pieces
1 tsp. onion powder
2 small heads of broccoli (washed and diced small)
3 Tbsp. butter
⅓ cup flour
3½ – 4 cups milk
4 cups shredded cheddar cheese
1 tsp. salt
½ tsp. garlic pepper
6 slices bacon, cooked and chopped
Directions:
In an enormous pot join chicken stock, carrots potatoes, and onion powder.Bring to a bubble, cover, and stew for around 10 minutes.
Add broccoli, cover, and stew for 10 extra minutes.
While stewing, soften margarine in an enormous pot.
Race in the flour and cook for one more moment (or until brilliant brown).
Race in milk and cook for 5 extra minutes until the sauce thickens.
Add cheddar and mix until it is totally liquefied.
Add salt and garlic pepper.
Empty cheddar sauce into the enormous pot and mix until very much joined.
Add more milk for a more slender consistency in the event that you like a more slender soup and add any extra salt and pepper required.
Top with bacon pieces and serve warm!!!
Serves: 8-10