I make this amazing soup all of the time, *ingredients:
2 – 14.5 oz. chicken broth cans °2-3 big peeled and cubed carrots °4 grains, peeled and chopped into little chunks °1 tsp. onion powder
2 small heads of broccoli (washed and chopped into tiny pieces) °3 tbsp. butter °flour cup °312 – 4 cups milk °4 c cheddar cheese °1 tsp. salt °12 tsp. garlic pepper
Combine chicken broth, carrots, potatoes, and onion powder in a mixing dish.
Bring the mixture to a boil, then cover and cook for 10 minutes.
Cover and cook for a further 10 minutes after adding the broccoli.
In a big saucepan, melt the butter while the water is boiling.
Cook for a minute after whisking in the flour (or to golden brown).
Cook for another 5 minutes, whisking constantly, until the sauce thickens.
Stir in the cheese until it is completely melted.
Season to taste with salt, pepper, and garlic.
Toss the cheese sauce in a big pot until everything is fully mixed.
If you like a thinner soup, add more milk, as well as any more salt and pepper needed.
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