Ingredients:
• 2 – 14.5 oz. cans chicken broth
• 2-3 large carrots, peeled and diced
• 4 medium potatoes, peeled and cubed into small pieces
• 1 tsp. onion powder
• 2 small heads of broccoli (washed and diced small)
• 3 Tbsp. butter
• ⅓ cup flour
• 3½ – 4 cups milk
• 4 cups shredded cheddar cheese
• 1 tsp. salt
• ½ tsp. garlic pepper
• 6 slices bacon, cooked and chopped
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PREPARATION:
• In an enormous pot, join chicken stock, carrots, potatoes and onion powder. Heat to the point of boiling, cover and stew for around 10 minutes.
• Add broccoli, cover and stew for an additional 10 minutes. While stewing, soften the margarine in an enormous pan. Race in flour and cook briefly (or until brilliant brown).
• Rush in milk and cook for 5 additional minutes until sauce thickens.
• Add cheddar and mix until softened.
• Add salt and pepper to garlic.
• Empty the cheddar sauce into the enormous pan and mix until very much joined.
• Add more milk for a more slender consistency in the event that you like a more slender soup and add any extra salt and pepper required.
• Embellish with bacon pieces and serve hot!!!
Enjoy !