| Servings | serves |
Ingredients
- 2 - 14.5 oz Chicken Stock
- 2-3 Carrots peeled and diced
- 4 Potato peeled and cubed into small pieces
- 1 teaspoon Onion Powder
- 2 Broccoli washed and diced small
- 3 tablespoons Butter
- ⅓ cup Plain Flour
- 3 ½ - 4 cups Milk
- 4 cups Cheddar Cheese shredded
- 1 teaspoon Salt
- ½ teaspoon Garlic Cloves
- 6 slices Bacon cooked and chopped
Ingredients
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Instructions
- In a large pot combine chicken broth, carrots potatoes and onion powder.
- Bring to a boil, cover and simmer for about 10 minutes.
- Add broccoli, cover and simmer for an additional 10 minutes.
- While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
- Add cheese and stir until it is all melted. Add salt and garlic pepper.
- Pour cheese sauce into the large pot and stir until well combined.
- Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with bacon pieces.
- Serve warm.
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