Ingredients
Scale
Ingredients
- 2 cans (14.5 oz each) vegetable or chicken broth (low sodium)
- 2–3 large carrots, chopped
- 4 medium-sized potatoes, peeled and cubed
- 2 small broccoli spears, coarsely chopped
- 1 teaspoon onion powder
- 1/3 cup all-purpose flour
- 3 tablespoons unsalted butter
- 3 1/2 cups milk (plus more as needed)
- 1 teaspoon salt
- 1/2 teaspoon garlic pepper
- Optional: 1/4 cup shredded cheddar cheese (for garnish)
Instructions
- Cook the Vegetables
- In a large saucepan over medium-high heat, combine the potatoes, carrots, chicken stock, and onion powder. Bring to a rolling boil, then reduce the heat to medium-low and cover. Simmer for about 10 minutes, until the vegetables are tender.
- Add Broccoli
- Stir in the chopped broccoli, cover, and simmer for an additional 10 minutes.
- Prepare the Cheese Sauce
- In a separate pan, melt the butter over medium-low heat.
- Gradually whisk in the flour, cooking for about one minute until it turns golden brown.
- Slowly whisk in the milk. Increase the heat to medium and continue whisking for about 5 minutes, or until the sauce begins to thicken.
- Incorporate Cheese
- Add the shredded cheddar cheese to the sauce, stirring until melted. Season with garlic pepper and salt.
- Combine
- Once the vegetables have simmered, stir the cheese sauce into the vegetable mixture until well combined.
- Adjust Consistency
- If you prefer a thinner soup, add more milk to reach your desired consistency. Taste and adjust salt and garlic pepper as needed.
- Serve
- Ladle the soup into bowls, garnish with additional shredded cheddar cheese if desired, and enjoy!
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 6 servings