| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Passive Time | 50 minutes |
| Servings |
servings
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Ingredients
- 2 tbsp extra virgin olive oil
- 4 cups broccoli florets, bite size
- 1/2 white onion, chopped
- 2 tbsps minced garlic
- 3 stalks celery, diced
- 1 cup carrots, sliced into half moons
- 2-1/2 cups chicken stock or water
- 2 cups heavy whipping cream or half and half
- 3 cups shredded sharp cheddar cheese
- 2 tbsps butter
- salt and pepper to taste
Ingredients
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Instructions
- Heat olive oil over medium-high heat in a dutch oven or large pot.
- Add chopped onions, carrots and celery. Cook for about 10 minutes until onions start to become translucent. Stir frequently.
- Add broccoli florets, heavy whipping cream and 2-1/2 cups of chicken stock OR water. Bring to almost boiling and reduce heat. Simmer until the broccoli is tender, about 10 minutes.
- Add the 3 cups of shredded sharp cheddar cheese, one cup at a time. Stir in until melted into the soup.
- Add butter, and stir until it is melted. Simmer for 10-15 minutes, stirring frequently to ensure the cheese does not stick to the bottom.
- Serve hot. Top with extra cheese, crispy bacon or serve with warm bread if not low carb or Keto.