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Loaded Broccoli Cheeze & Potato Soup

Loaded Broccoli, Cheese and Potato Soup - so full of flavor and so many…:

Loaded Broccoli and Cheese Soup
 

Ingredients
  • 2 - 14.5 oz. cans chicken broth (I'm going to use Chef's Cupboard Fat Free Chicken Cooking Stock From Aldi, this if Gluten and Yeast Free)
  • 2-3 large carrots, peeled and diced (I'm cheating and using Canned Carrots)
  • 4 medium potatoes, peeled and cubed into small pieces
  • 1 tsp. onion powder
  • 2 small heads broccoli (washed and diced small) (I'm using Frozen Broccoli)
  • 3 TB butter (Smart Balance)
  • ⅓ cup flour (Gluten Free Flour Blend)
  • 3½ cups milk (I'm using unsweetened Cashew Milk)
  • 4 cups shredded cheddar cheese (Daiya Cheddar Cheeze Shreds)
  • 1 tsp. salt (Kosher Salt)
  • ½ tsp. garlic pepper
  • 6 slices bacon, cooked and chopped
  • I am going to add some Creamed Corn to give it a Corn Chowder feel (GF of course)
Instructions
  1. In a large pot combine chicken broth, carrots potatoes and onion powder.
  2. Bring to a boil, cover and simmer for about 10 minutes.
  3. Add broccoli, cover and simmer for an additional 10 minutes.
  4. While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
  5. Add cheese and stir until it is all melted. Add salt and garlic pepper.
  6. Pour cheese sauce into the large pot and stir until well combined.
  7. Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with bacon pieces.
  8. Serve warm.


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