- Ingredients:
▪️ 2 cups broccoli, diced small
▪️ 4 tbsps butter
▪️ 16 oz cheddar cheese, hand shredded
▪️ 2 tbsps cream cheese
▪️ 1/2 cup onion, diced
▪️ 1 tbsp minced garlic
▪️ 2 tbsp yellow mustard
▪️ 3 cups chicken bone broth ▪️ 1 cup heavy whipping cream
▪️ Season to your taste (used McCormick Pink Himalayan Salt, Pepper, Garlic All Purpose Seasoning – lemon pepper seasoning – garlic powder – Italian seasoning)
▪️ 1 tsp Xanthan Gum (If u want it thicker I personally didn’t use it & it was thick. Cheese helps get it that way once it cools)
Instructions:
1. Dice up the broccoli into bite size pieces. You want them nice and small. Set it aside.
2. In a stock pot, add butter,diced onions,minced garlic, some McCormick pink Himalayan salt, pepper, garlic seasoning. (Don’t go overboard u can adjust salt later) Cook over medium heat til onions are translucent.
3. Add broccoli & continue to cook for 3-4 mins til it turns bright green & is soft
4. Add the chicken bone broth & heavy cream,yellow mustard & stir.
5. Bring to a boil.Once boiling turn down heat to simmer,slowly adding the cream cheese & the cheddar cheese,mixing as u add.
6. Now I put garlic powder & a little more pink Himalayan salt, pepper + Italian & lemon pepper seasoning to make sure the flavor was to my liking 😌
7. Let cheese melt,if you would like to add Xanthan gum for more thickness u can & remove from medium heat. Tip: It’s like cornstarch/flour & tends to clump & sit on top of the soup.Mix w/ a little warm broth then add it in
8. Stir until soup thickens & enjoy!
