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 heads of broccoli, roughly chopped
1 teaspoon onion powder
1/3 cup all-purpose flour
3 tablespoons unsalted butter
3 1/2 cups milk (plus more if needed)
1 teaspoon salt (or to taste)
1/2 teaspoon garlic pepper (or regular pepper)
6 slices cooked bacon, diced
1/4 cup shredded cheddar cheese (for garnish)
Prepare the Vegetables
In a large pot over medium-high heat, combine potatoes, carrots, chicken broth, and onion powder. Bring to a rolling boil.
Simmer the Vegetables
Once boiling, reduce the heat to medium-low. Cover the pot and let it simmer for about 10 minutes, or until the carrots and potatoes are tender.
Add Broccoli
Stir in the chopped broccoli, cover again, and let it simmer for an additional 10 minutes until the broccoli is tender.
Make the Cheese Sauce
While the vegetables are simmering, in a separate pan, melt butter over medium-low heat. Gradually whisk in the flour and cook for about 1 minute until it turns golden brown.
Thicken the Sauce
Slowly add the milk to the butter-flour mixture, whisking continuously. Increase heat to medium and cook for about 5 minutes, until the sauce thickens.
Add Cheese to the Sauce
Once thickened, stir in the shredded cheddar cheese until melted. Season with salt and garlic pepper to taste.
Combine Soup and Cheese Sauce
Pour the cheese sauce into the pot with the simmered vegetables. Stir well to combine everything. Adjust the soup’s consistency by adding extra milk if desired.
Finish and Garnish
Taste the soup and adjust the seasoning if needed. Add the diced bacon and extra shredded cheese as a garnish before serving.
This creamy and hearty Cheddar Broccoli Potato Soup is perfect for chilly evenings. It’s loaded with comforting flavors and pairs wonderfully with crusty bread or a side salad. Enjoy!
