Broccoli, Cheese, and Potato Soup

Our family loves soup this time of year, and on Saturdays I usually try a new soup recipe.  We enjoyed this one last weekend so I'm adding it to my list.  It's one of those warm and cozy, fill you up type soups and pretty easy to make.


Ingredients:
32 oz box chicken broth
3 large carrots, peeled and diced
4 medium baking potatoes, peeled and cubed
1 tsp onion powder (or throw in some fresh diced onion)
2 small broccoli heads, cut into small pieces
3 Tbsp butter
1/3 cup flour
3 1/2 cups milk
4 cups shredded cheddar cheese
1 tsp salt
1/2 tsp garlic pepper
lots and lots of bacon, cooked and chopped (because you can never have enough)

Directions:
1.  In a large pot, bring your potatoes, carrots, broth, and onion powder to a boil, then cover and simmer about 10 minutes.
2.  Add broccoli, cover and simmer another 10 minutes.
3.  While simmering, melt butter in a large saucepan.  Whisk in flour and cook for about a minute until it turns brown.  Whisk in milk, and cook an additional 5 minutes until it thickens. 
4.  Add cheese to milk mixture and stir until melted.  Add salt and garlic pepper.
5.  Pour cheese sauce into large pot of vegetables.  Add milk, salt, and pepper if needed.
6.  Garnish with bacon pieces.


We are trying to not eat as much bread, but this soup is really good with some homemade bread!