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
Commence by placing a large pot on medium-high heat. Add chicken broth, carrots, potatoes, and onion powder. Allow the mixture to reach a rolling boil before reducing the heat to medium-low.
Cover the pot and let the vegetables simmer for approximately 10 minutes.
Toss in the chopped broccoli, then re-cover the pot. Continue simmering for another 10 minutes.
While the vegetables are simmering, prepare the cheese sauce. In a separate saucepan, melt butter over medium-low heat. Gradually whisk in the flour and cook for about a minute until it takes on a golden-brown hue.
Slowly whisk in the milk. Raise the heat to medium and continue stirring until the sauce thickens, usually around 5 minutes.
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