Broccoli Cheese Soup

• 4 cups Chicken Broth
• 4 cups Broccoli Florets
• 1/2 cups Shredded Carrots
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Onion Powder
• 4 cups Shredded Sharp Cheddar
• 1 cup Heavy Cream
• 4 ounces, weight Cream Cheese
• Salt And Pepper, to taste

1. Add chicken broth, broccoli, and carrots to a heavy-bottomed soup pot. Bring to a boil, then reduce heat to low and let simmer until vegetables are fork-tender, about 6-8 minutes.
2. Add garlic powder and onion powder. Add cheese a handful at a time, making sure it is incorporated before adding more. When all of the cheese is incorporated, add heavy cream and cream cheese.
3. Remove from heat and season with salt and pepper to taste. The soup with thicken nicely as it sits. Serve with extra shredded cheese, if desired.
4. Nutrition for 1/8th of recipe: 346 calories / 30g fat / 18g sat fat / 8g carbs / 1g fiber / 14g protein.
5. Notes:
6. I used 4 cups of fresh broccoli, but you could use frozen if you like.
7. I like to use pre-shredded sharp cheddar. It incorporated into the soup perfectly.

chicken broth, broccoli florets, carrots, garlic, onion powder, cheddar, heavy cream, weight cream cheese, salt

Taken from tastykitchen.com/recipes/soups/broccoli-cheese-soup-10/ (may not work)