Broccoli Cheddar Soup

Butter
Onion
Fresh Broccoli
Chicken Stock
Cheddar Cheese
Thyme
Pepper
Heavy Cream
salt

Using a soup pot, heat butter over medium heat. Add chopped onion and thyme to heated butter and sweat until translucent. Add chopped broccoli florets and 3 cans of chicken stock. Bring to a boil and cook until broccoli is tender. Use a mixing wand or blender to puree the broccoli and broth, add the cheese during the blending process and return to the pot. If you prefer a chunkier soup, reserve and coursley chop half of the broccoli to add back to the soup. Once the mixuture has been returned to the pot add heavy cream and season with salt and pepper to taste. For those who aren't interested in this as a low carb option, you may use a thickener such as flour or cornstarch for a thicker soup. I like to serve this topped with smoked shredded cheddar.

Number of Servings: 8

Recipe submitted by SparkPeople user BIKINIBY06.