* 2 – 14.5 oz. cans rooster broth

* 2-3 giant carrots, peeled and diced

* 4 medium potatoes, peeled and cubed into small items

* 1 tsp. onion powder

* 2 small heads broccoli (washed and diced small)

* 3 Tbsp. butter

* ⅓ cup flour

* 3½ – 4 cups milk

* 4 cups shredded cheddar cheese

* 1 tsp. salt


* ½ tsp. garlic pepper

* 6 slices bacon, cooked and chopped

In a big pot mix rooster broth, carrots potatoes and onion powder.

Carry to a boil, cowl and simmer for about 10 minutes.

Add broccoli, cowl and simmer for an extra 10 minutes.

Whereas simmering, soften butter in a big sauce pan.

Whisk within the flour and prepare dinner for an additional minute (or till golden brown).

Whisk in milk and prepare dinner for an extra 5 minutes till the sauce thickens.

Add cheese and stir till it’s all melted. Add salt and garlic pepper.

Pour cheese sauce into the massive pot and stir till properly mixed.

Add extra milk for a thinner consistency in the event you like a thinner soup and add any extra salt and pepper wanted.

High with bacon items and serve heat!!!

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