Broccoli Potato Soup

1. In a large saucepan over medium-high heat, combine potatoes, carrots, chicken broth, and onion powder. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes.
2. Add chopped broccoli to the saucepan, cover again, and simmer for an additional 10 minutes until vegetables are tender.
3. While the vegetables simmer, prepare the cheese sauce. In a separate saucepan over medium-low heat, melt butter. Whisk in flour gradually and cook for about 1 minute until golden brown.
4. Gradually whisk in milk, stirring constantly until the sauce begins to thicken, about 5 minutes. Increase heat to medium and continue stirring.
5. Add shredded cheddar cheese to the sauce, stirring until melted and smooth. Season with garlic powder and salt.
6. Once the vegetables are cooked, stir in the cheese sauce until well combined. Adjust the soup’s thickness by adding more milk if desired. Taste and adjust seasoning with salt and garlic powder as needed.
7. Serve hot, topped with diced bacon and additional shredded cheese if desired.

Notes:

• Texture Variation: For a creamier texture, substitute milk with heavy cream or half-and-half. Adjust thickness by adding more broth or water.
• Flavor Enhancements: Customize with additional seasonings or herbs according to your preference.

Enjoy this hearty Broccoli Potato Soup as a cozy meal on chilly days, perfect for warming both body and soul!