Broccoli Potato Soup
Instructions
Put a big saucepan over medium-high heat and start cooking. Cook the potatoes, carrots, chicken stock, and onion powder in a saucepan. Before turning the heat down to medium-low, bring the ingredients to a rolling boil.
Simmer the veggies, covered, for about 10 minutes.
Return the lid to the saucepan and stir in the chopped broccoli. Simmer for a further ten minutes.
Make the cheese sauce while the veggies are boiling. Meanwhile, melt the butter in a separate saucepan over medium-low heat. Whisk in the flour slowly while cooking for about one minute, or until it becomes a golden brown color.
Gradually incorporate the milk using a whisk. Once the sauce begins to thicken, which should take about 5 minutes, increase the heat to medium and keep stirring.
While stirring, melt the shredded cheddar cheese and add it to the sauce. Toss with the garlic pepper and salt.
After the vegetables have simmered, stir in the cheese sauce until well combined.
Feel free to adjust the soup’s thickness to your liking by adding more or less milk. It may be necessary to add more salt and garlic pepper based on your taste evaluation.
If your taste buds so want, you can top it up with chopped bacon and more cheese.
Notes
Alter the Texture: Swap out the milk for heavy cream or half-and-half if you’re going for a more creamy texture. To make it thinner, you may add more broth or water.
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