Instructions:
Step 1
In a large saucepan, combine the chicken broth, diced potatoes, sliced carrots, and onion powder.
Step 2
Cover and cook for about 10 minutes, until the vegetables are nearly tender.
Step 3
Add the chopped broccoli and simmer for another 10 minutes, keeping the lid on.
Step 4
In a separate saucepan over low heat, melt the butter.
Step 5
Once melted, whisk in the flour and cook for about 1 minute, until golden brown.
Step 6
Gradually whisk in the milk, continuing to cook for another 5 minutes to thicken the mixture.
Step 7
Stir in the shredded cheddar cheese until melted and smooth. Add salt and garlic powder to taste.
Step 8
Pour the cheese sauce into the vegetable mixture and stir to combine.
Step 9
If the soup is too thick, add more milk to reach your desired consistency.
Step 10
Adjust seasoning with additional salt and pepper if needed.
Step 11
Serve hot, topped with crumbled bacon.
Enjoy your delicious loaded broccoli potato soup!
Pro Tips for Perfect Soup
Vegetable Variations: Feel free to add other vegetables like cauliflower, spinach, or corn for extra nutrition and flavor.
Cheese Choices: Experiment with different cheeses like Monterey Jack or Gouda for a unique twist.
Make it Creamy: For a creamier texture, blend part of the soup with an immersion blender before adding the cheese.
Seasoning: Taste as you go! Adjust seasoning with fresh herbs like thyme or parsley for added freshness.
Storage: This soup stores well in the fridge for up to 3 days and can be frozen for up to a month. Just be sure to leave out the bacon until reheating.
Nutrition Information (per serving, approx. 1 cup)
Calories: 350
Protein: 15g
Fat: 22g
Saturated Fat: 12g
Carbohydrates: 30g
Dietary Fiber: 4g
Sugars: 4g
Cholesterol: 50mg
Sodium: 800mg
Vitamin A: 80% DV
Vitamin C: 90% DV
Calcium: 40% DV
Iron: 10% DV