1. |
Heat the chicken broth in a pot. |
2. |
In a separate bowl, mix cream cheese, 2 tablespoons of butter (optional), heavy cream and cheddar cheese. Place in microwave for 30 second intervals to soften. Stir after each 30 seconds. |
3. |
When broth is hot, stir in frozen broccoli and let soup heat up again. |
4. |
When soup is heated, pour the cream cheese mixture into the pot with the broccoli and chicken broth. |
5. |
Stir continuously to melt the cheeses into the broth. |
6. |
When soup is hot again, turn off the burner, and put half of the broccoli and 1/4 cup of broth into a blender and puree. (this will thicken the soup and make it creamy). |
7. |
Pour puree back into pot and stir well. |
8. |
Serve hot and garnish with cheese if you'd like. |