• 2 cans 14.5 oz. chicken broth
  • 2-3 big peeled and sliced carrots
  • 4 medium peeled and cut into small pieces potatoes

1 teaspoon onion powder

  • 2 tiny broccoli heads (washed and sliced)
  • 3 tablespoons butter

13 cup flour

312 – 4 cup milk

4 c. shredded cheddar cheese

  • 1 teaspoon salt
  • 12 teaspoon garlic pepper
  • 6 cooked and diced bacon pieces

Combine the chicken broth, carrots, potatoes, and onion powder in a large pot.

Bring to a boil, then boil for about 10 minutes.

Cover and continue to cook for another 10 minutes.

While the sauce is cooking, melt the butter in a large saucepan.

After whisking in the flour, cook for another minute (or until golden brown).

Cook for another 5 minutes, whisking in the milk, until the sauce thickens.

Stir in the cheese until it is completely melted—season with salt, garlic powder, and pepper.

Pour the cheese sauce into the big pot and mix well.

If you like a thinner soup, add extra milk, as well as any additional salt and pepper to taste.

Serve warm, topped with bacon chunks!!!