Cheese Vegetable Soup Recipe

On a cutting board, chop the broccoli and potato (and carrots if necessary) into bite-sized pieces.
Cut the Velveeta cheese into small cubes.
Cut the bacon into 1 inch pieces and cook in a medium frying pan until crisp. Leave the bacon grease in the pan and drain the bacon on a paper towel. Set aside.
At the same time, in a medium sauce pan combine the chicken broth, julienne carrots, potato cubes, and onion powder. Bring to a boil, cover and simmer for about 10 minutes.
Add the broccoli pieces, cover and simmer for an additional 10 minutes.
While the veggies simmer, over medium heat melt the butter in the pan with the bacon grease.
Whisk in the flour and cook for about one more minute or until golden brown.
Pour in the milk and whisk, cooking for an additional 5 minutes or until the sauce thickens.
Add the shredded cheddar cheese and Velveeta cheese cubes. Stir until melted and mixed.
Sprinkle in the salt and garlic powder. Stir to combine.
Pour the cheese sauce into the large pot over the cooked veggies and stir until well combined.
If you want a thinner consistency you can add more milk and additional salt and pepper to your taste.
Transfer to serving bowls and top with the bacon crumbles and additional shredded cheddar, if desired. Serve warm.