2 containers A can of low-sodium chicken or vegetable broth that weighs 14.5 ounces.
2-3 big pieces of chopped carrots
4 potatoes, peeled and cut into cubes
2 small broccoli heads that have been finely chopped
1 teaspoon of powdered onion
1/3 cup of regular flour
Three tablespoons of butter without salt.
Add 3 and a half cups of milk, or more if needed.
1 teaspoon of salt
4 cups of grated cheddar cheese, plus more for topping if desired.
Half a teaspoon of garlic pepper.
6 slices of bacon that have been cooked and cut into pieces
Guidelines
Start by putting a big pot on medium-high heat. Include chicken broth, carrots, potatoes, and powdered onion. Let the mix boil strongly, then lower the heat to medium-low.
Put a lid on the pot and cook the vegetables on low heat for about 10 minutes.
Add the chopped broccoli to the pot again and cover it. Keep cooking on low heat for 10 more minutes.
While the vegetables are cooking slowly, get the cheese sauce ready. In another pot, melt butter on low heat. Slowly mix in the flour and cook for around a minute until it turns golden-brown.
Gradually stir in the milk. Increase the heat to medium and keep stirring until the sauce becomes thicker, which usually takes about 5 minutes.
Mix the grated cheddar cheese into the sauce, stirring until it melts completely. Put the salt and garlic pepper.
Mix the cheese sauce into the vegetables cooking on low heat, making sure everything combines well.
If you like your soup to be lighter, you can add more milk until it's the thickness you like. Try the food and add more salt and garlic pepper if necessary.
To complete, add some chopped bacon and extra cheese if you like.
Written reminders.
Change the Texture: For a very creamy result, use heavy cream or half-and-half instead of milk. To make it thinner, you can add more broth or water.