Broccoli Cheddar Soup

Make this broccoli cheddar soup for these colder nights. 

Let's get started.

Broccoli Cheddar Soup

2 Heads of Broccoli, washed and cut into florets

1 Onion, chopped

4-6 Cloves Garlic, minced

2 Carrots, shredded

1 Large Russet Potato, peeled and cubed

8 Oz. Extra Sharp Cheddar Cheese, grated

4 Oz. Cream Cheese

1 Cup Heavy Cream

4 Cups Low Sodium Chicken Stock

1 Tbsp. Chicken Bouillon Powder

1 Tsp. Red Pepper Flakes 

2 Tbsp. Vegetable Oil

2 Tbsp. Butter

In a Dutch oven using medium high heat add in the oil and onions, sauté for 2-3 minutes. Add in the butter, garlic, red pepper flakes, and sauté for an additional minute.

Then add in the potato cubes, chicken stock, chicken bouillon, and bring up to a simmer. Allow to simmer until the potatoes are tender. Then using an immersion blender; blend the soup until smooth. 

Once the soup is smooth add in the heavy cream, broccoli, carrots, and allow to simmer for 10 minutes. After 10 minutes stir in the cream cheese, cheddar cheese, and allow to simmer for an additional 5-8 minutes. Taste and add additional salt and pepper if needed.

Serve and enjoy.