Broccoli Cheese Soup

Ingredients

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

Directions

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.

Notes

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.