Instructions:
Step 1
Put a large saucepan over medium-high heat. Add potatoes, carrots, broth, and onion powder.
Step 2
Bring to a rolling boil, then reduce heat to medium-low.
Step 3
Cover and simmer for about 10 minutes.
Step 4
Add chopped broccoli to the saucepan.
Step 5
Cover and simmer for another 10 minutes.
Step 6
In a separate saucepan, melt the butter over medium-low heat.
Step 7
Gradually whisk in the flour, cooking for about one minute until it becomes golden brown.
Step 8
Slowly whisk in the milk, increasing the heat to medium.
Step 9
Continue stirring until the sauce thickens, about 5 minutes.
Step 10
Add the shredded cheddar cheese, stirring until melted.
Step 11
Season with garlic pepper and salt.
Step 12
Stir the cheese sauce into the pot with the vegetables.
Step 13
Adjust the soup’s thickness to your liking by adding more milk if needed.
Step 14
Taste and adjust seasoning with additional salt and garlic pepper as needed.
Step 15
Top with chopped bacon and additional cheese, if desired.