Potato Soup Ingredients: • 2 – 14.5 oz. cans chicken broth • 2-3 large carrots, peeled and diced • 4 medium potatoes, peeled and cubed into small pieces • 1 tsp. onion powder • 2 small heads of broccoli (washed and diced small) • 3 Tbsp. salted butter • ⅓ cup flour (i've used coconut flour / using coconut milk ) • 3½ – 4 cups milk (OR; you can use something like oat milk / coconut milk / cashew milk / almond milk) • 4 cups shredded cheddar cheese (WHITE OLD) • 1 tsp.sea salt • ½ tsp. garlic pepper • 6 slices bacon, cooked and chopped (1.5 tbsp) 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 another 10 minutes. While simmering, melt the butter in a large saucepan. Whisk in flour and cook for one more minute (or until golden brown). • Whisk in milk and cook for 5 more minutes until sauce thickens. • Add cheese and stir until melted. • Add salt and pepper to garlic. • Pour the cheese sauce into the large saucepan and stir until well combined. • Add more milk for a thinner consistency if you like a thinner soup and add any additional salt and pepper needed. • Garnish with bacon bits and serve hot!!!
