In a large pot, add broth, potatoes, carrots and onion powder and bring to a boil over medium-high heat. Reduce the heat to medium-low.
Cover and simmer for about 10 minutes.
Add broccoli, cover and simmer for 10 minutes.
Meanwhile, melt butter in a large saucepan over medium-low heat. Whisk in flour and cook for another minute, until golden brown. Whisk in milk, turn the heat to medium, and cook, stirring, for 5 minutes, or until the sauce thickens.
Add cheese and stir until it is all melted. Add salt and garlic pepper. Pour cheese sauce into the soup pot and stir until well combined.
Add more milk if you like a thinner consistency, and season with additional salt and garlic pepper to taste.
Top with bacon pieces and extra cheese, if desired, and serve warm.
Video
Notes
Adjust the Texture: Use heavy cream or half-and-half instead of milk for a creamier soup. For a lighter texture, thin it out with extra broth or water.