Instructions
In a large pot over medium-high heat, combine the diced potatoes, carrots, broth, and onion powder. Bring the mixture to a vigorous boil, then reduce the heat to medium-low.
Cover and simmer for about 10 minutes, or until the vegetables are tender.
Add the chopped broccoli to the pot, cover again, and continue simmering for an additional 10 minutes.
Meanwhile, prepare the cheese sauce in a separate saucepan. Melt the butter over medium-low heat. Gradually whisk in the flour, cooking for about one minute until it turns a light golden color.
Slowly incorporate the milk, increasing the heat to medium and whisking continuously until the sauce thickens, about 5 minutes.
Stir in the shredded cheddar cheese until melted, then add the garlic pepper and salt to taste.
Once the vegetables have finished simmering, pour the cheese sauce into the vegetable mixture, stirring to combine thoroughly.
If you prefer a thinner soup, add more milk until you reach your desired consistency. Adjust seasoning with additional salt and garlic pepper as needed.
For an extra touch, top with chopped bacon and more cheese if desired.
Enjoy this comforting, cheesy soup!
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