© 2024 Rachel L. Shumate | All rights reserved.
I don’t know about you, but I love a bowl of warm soup when the weather is cool. Though, I must say, this soup is yummy any time of year. And frankly, I have yet to meet a form of potato I don’t like. I mean, even vodka is made from potatoes (it’s like the other vegetables aren’t even trying). I also love broccoli and cheese, which means this one is a win, hands down. So, grab your ladle and let’s make some soup!
Ingredients:
- 4 cups chicken broth (canned or made with Jamison or Knorr soup base)
- 5 – 6 medium potatoes, peeled and cubed
- 7 – 9 small/petite carrots, grated
- 1 tsp. onion powder
- 2 small heads of broccoli, chopped small
- 6 Tbsp. of butter
- 1/2 cup of flour
- 4 cups of milk (though half & half tastes better)
- 1/4 tsp. garlic salt or powder
- 1/4 tsp. pepper
- 3 cups shredded sharp cheddar
Directions:
First, in a large pot, bring chicken broth, potatoes, carrots, and onion powder to a boil. Then, cover and reduce heat, simmering for 10 minutes. Next, add the broccoli, cover, and simmer for an additional 10 minutes. Meanwhile, melt the butter in a large sauce pan over medium/low heat. Once melted, whisk in flour and cook for a minute until it begins to turn golden brown. Then, whisk in the milk and turn the heat up to medium, stirring constantly for about 5 minutes, until sauce thickens. Next, add garlic salt, pepper, and cheese (stir until cheese is melted). Last, pour cheese sauce into soup pot, and stir until thoroughly mixed. Note that more milk can be added if thinner consistently is desired, and you can use more cheese, or even add Velveeta, if you like it extra cheesy. Enjoy!
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