In a large stock pot, combine chicken broth, carrots, potatoes and onion powder. Bring to a boil, cover and simmer for about 10 minutes.
Add broccoli, cover and simmer for another 10 minutes.
In a medium pan, melt butter. Whisk in flour and cook for 2 minutes. Stir in milk and cook for another 5 minutes until sauce thickens. Add shredded cheese, salt and garlic salt. Stir until shredded cheese is melted.
Pour the sauce into the large stock pot with the broccoli and vegetables and stir until combined. Serve hot.
Recipe by Saving Cent by Cent at https://savingcentbycent.com/2017/02/10/broccoli-cheese-soup/