Servings: 8 CUPS

For the Soup For the Soup
2 tablespoons butter 2 tablespoons butter
 
1/4 onion diced ¼ onion diced
 
2 garlic cloves minced 2 garlic cloves minced
 
4 cups chicken broth 4 cups chicken broth
 
1 cup heavy whipping cream 1 cup heavy whipping cream
 
14 oz frozen broccoli florets or 4 cups fresh 14 oz frozen broccoli florets or 4 cups fresh
 
3 cups cheddar cheese 3 cups cheddar cheese
 
3 slices Swiss cheese 3 slices Swiss cheese
 
1 oz cream cheese softened 1 oz cream cheese softened
 
1/4 tsp nutmeg ¼ tsp nutmeg
 
1 tsp parsley 1 tsp parsley
 
1/2 tsp pink salt ½ tsp pink salt
 
1/2 tsp black pepper ½ tsp black pepper
 
3/4 tsp Xanthan Gum (thickens the soup) ¾ tsp Xanthan Gum (thickens the soup)
 
For the Topping For the Topping
3 pieces of bacon crumbled 3 pieces of bacon crumbled
 
1/2 cup shredded cheese ½ cup shredded cheese

In a large saucepan add 3 cups of chicken broth and bring to a boil.
Add broccoli and cook on medium/low for 6 minutes with the lid on the pot until broccoli is tender.
While the broccoli is cooking, melt butter in a skillet and saute diced onions and garlic until onions are translucent.
Add 1 cup of chicken broth, heavy whipping cream, cream cheese, spices, and salt/pepper to the onions and garlic in the skillet.
Bring mixture in the skillet to a boil and whisk continuously. Once it starts boiling, add all of the cheeses, stirring with a whisk as it melts.
Reduce heat to low and continue to simmer for 6 minutes then remove from heat.
Add cheese mixture to saucepan with the broccoli and chicken broth.
Summer on low for 5 minutes.
Turn stove off and remove from heat.
Optional: to thicken soup add ¾ tsp of Xanthan Gum. Stir well with a whisk then allow to thicken for a few minutes before serving.
Serve each bowl with shredded cheese and bacon on top.

NUTRITION: CAL: 391 FAT: 33g CARBS: 6g PROTEIN: 18g  NUTRITION: CAL: 391 FAT: 33g CARBS: 6g PROTEIN: 18g