Cheesy Vegetable Chowder

In a large soup pot over medium heat, saute the carrot, celery, onion and red pepper in half of the butter until vegetables are tender. Stir in 2 cups of chicken broth, broccoli, potato, Worcestershire and cayenne; bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until broccoli and potatoes are tender.

Meanwhile, in a large saucepan, melt remaining half of the butter over medium heat. Whisk in flour, garlic powder, salt and pepper until smooth. Gradually add in milk and remaining 2 cups chicken broth. Bring to a boil, cooking and stirring for 2 minutes or until thickened. Add cheese and stir until melted. Slowly add cheese sauce into vegetable mixture.

Cook and crumble bacon. Serve soup with bacon crumbles.