Broccoli Cheese Soup
2-3 cups chopped veggies - Celery, Broccoli, Onion, Bell Peppers, Carrot
(If you dice everything into small even bits things cook better)
2 1/2 cups Chicken Broth
2 1/2 cups Heavy Cream
2 Chicken Bullion Cubes
4 oz Cream Cheese
4 cups Cheddar Cheese (Mild melts better)
Salt/Pepper to taste
Saute your diced veggies, starting with the firmest (celery) and simmer till they soften.
Add the broth and heat to a simmer.
Turn the temperature down and add the heavy cream.
Add your bullion and salt/pepper.
Lower temp to med-low and begin stirring in cream cheese.
Slowly add the remaining cheese, stirring constantly.
Slowly raise the temperature to a simmer until mixture starts to thicken and bubble.
The actual secret is to add a small brick of Velveeta.
Use an immersion blender to make it velvety SMOOTH.
Xantham Gum is optional if it needs thickening, but it shouldn't.