Low Carb Broccoli Cheese Soup

Ingredients

• 4 cups broccoli (cut into florets)
• 3 1/2 cups chicken broth (or veggie broth)
• 3 cups shredded cheddar cheese (a little extra for topping if you wish)
• 1 cup heavy whipping cream
• 1 tbsp minced garlic

Instructions

1. In a large pot over medium heat, sauté the garlic for about 1 minute or until fragrant (you can add a little butter if you'd like).
2. Add the chicken broth, heavy cream and broccoli florets. Bring to a boil, and then reduce the heat to simmer for 10-20 minutes or until the broccoli is tender.
3. Add the shredded cheese very gradually (1/2 cup at a time) and stir constantly until melted before adding more. Continue until all of the cheese is used up. Be sure to keep the heat at just a simmer and avoid high heat.
4. Remove from the heat once all of the cheese melts, and enjoy immediately. 
5. Store any leftovers in the fridge for up to 5 days, or freeze for a later date.

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