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Ingredients
4 servings
2 cupsbroccoli
diced small
4 tbspsbutter
16 ozcheddar cheese
hand shredded
2 tbspscream cheese
½ cuponion
diced
1 Tbspminced garlic
2 Tbspyellow mustard
3 cupschicken bone broth
1 cupheavy whipping cream
Season
to your taste, used McCormick Pink Himalayan Salt, Pepper, Garlic All Purpose Seasoning - lemon pepper seasoning - garlic powder - Italian seasoning
1 tspnGum
If u want it thicker I personally didn’t use it & it was thick, Cheese helps get it that way once it cools
Instructions
Step 1
𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀: 1. Dice up the broccoli into bite size pieces. You want them nice and small. Set it aside.
Step 2
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.
Step 3
3. Add broccoli & continue to cook for 3-4 mins til it turns bright green & is soft
Step 4
4. Add the chicken bone broth & heavy cream,yellow mustard & stir.
Step 5
5. Bring to a boil.Once boiling turn down heat to simmer,slowly adding the cream cheese & the cheddar cheese,mixing as u add.
Step 6
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 😌
Step 7
7. Let cheese melt,if u 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
Step 8
8. Stir until soup thickens & enjoy!
Step 9
Edited · 146w
Notes
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