Broccoli Potato Soup (Print Version)

Ingredients:

01 - 2 cans (14.5 oz each) chicken broth.
02 - 2-3 large carrots, peeled & sliced.
03 - 4 medium potatoes, peeled & diced.
04 - 1 tsp onion powder.
05 - 2 small broccoli heads, chopped.
06 - 1/3 cup butter.
07 - 1/4 cup all-purpose flour.
08 - 3 1/2 to 4 cups milk.
09 - 4 cups shredded cheddar cheese.
10 - 1 tsp salt.

Instructions:

01 - Heat chicken broth in a large pot over medium heat.
02 - Add diced potatoes and sliced carrots to the pot; cook for about 10 minutes until slightly tender.
03 - Add chopped broccoli to the pot and cook for an additional 5 minutes.
04 - In a separate pan, melt butter over medium heat, then stir in flour to create a roux. Cook for 2 minutes, stirring constantly.
05 - Slowly whisk milk into the butter-flour mixture until smooth and thickened.
06 - Pour the milk mixture into the pot with the cooked vegetables and stir well to combine.
07 - Add shredded cheddar cheese, stirring until melted and fully incorporated.
08 - Season with salt, adjusting the seasoning to taste.

Notes:

01 - This Loaded Broccoli Potato Soup is warm, creamy, and packed with cheesy goodness, making it the perfect comfort food for chilly days.