▢2 (14.5-ounce) cans low-sodium chicken broth (or vegetable broth) ▢4 medium potatoes peeled and cubed ▢2-3 large carrots diced ▢1 teaspoon onion powder ▢2 small heads broccoli diced small ▢3 tablespoons unsalted butter ▢⅓ cup all-purpose flour ▢3½ cups milk plus more as needed ▢4 cups shredded cheddar cheese plus more for topping (optional) ▢1 teaspoon salt ▢½ teaspoon garlic pepper ▢6 slices bacon cooked and chopped
In a large pot, add broth, potatoes, carrots and onion powder and bring to a boil over medium-high heat. Reduce the heat to medium-low.
Cover and simmer for about 10 minutes.
Add broccoli, cover and simmer for 10 minutes.
Meanwhile, melt butter in a large saucepan over medium-low heat. Whisk in flour and cook for another minute, until golden brown. Whisk in milk, turn the heat to medium, and cook, stirring, for 5 minutes, or until the sauce thickens.
Add cheese and stir until it is all melted. Add salt and garlic pepper. Pour cheese sauce into the soup pot and stir until well combined.