2 - 14.5 oz. cans Chicken Broth
2-3 lrg Carrots, (diced)
4 med Potatoes (cubed into small pieces)
1 tsp Onion Powder
2 sml Broccoli Heads (diced small)
3 tbsp Butter
⅓ cup Flour
3½ cups Milk
4 cups Cheddar Cheese (shredded)
1 tsp Salt
½ tsp Garlic Pepper
6 slices bacon (cooked and chopped)
Directions:
- In a large pot combine chicken broth, carrots potatoes and onion powder.
- Bring to a boil, cover and simmer for about 10 minutes.
- Add broccoli, cover and simmer for an additional 10 minutes.
- While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
- Add cheese to the milk and stir until it is all melted. Add salt and garlic pepper.
- Pour cheese sauce into the broth and stir until well combined.
- Add more milk for a thinner consistency and add any additional salt and garlic pepper to taste. Top with bacon pieces.
- Serve warm.
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