Directions

• Prepare the Dairy Ingredients
  Cut 4 tablespoons (56 g) of salted butter into pieces and set aside. Cut 2 ounces (56 g) of full-fat cream cheese into chunks and set aside. Measure 1¼ cups (140 g) of shredded cheddar cheese and keep it ready.
• Prep Onion and Garlic
  Cut the ends off a small onion, remove the skin, slice, and dice it. Remove the skin from a large clove of garlic and mince it. Add both to a small bowl and set aside.
• Prepare the Broccoli
  Cut the stem off a small head of broccoli, break it into smaller pieces, then mince those pieces into tiny bits. Add the minced broccoli to a medium bowl and set aside.
• Start the Soup Base
  Place a large pot over medium-high heat and add the butter. Allow it to melt, then add the diced onions and minced garlic. Stir with a wooden spatula until the onions become soft and translucent and the garlic is fragrant.
• Add Broth and Broccoli
  Pour 2 cups (475 ml) of chicken bone broth into the pot. Add the minced broccoli and stir to combine. Turn the heat up to high and allow the mixture to come to a boil.
• Add Cream and Cheese
  Once boiling, add the cream cheese and about ⅓ cup (80 ml) of heavy cream. Mix well until the cream cheese fully dissolves and the mixture becomes smooth. Bring the broth back to a boil, then add the shredded cheddar cheese and stir until fully melted.
• Simmer and Thicken
  Once the cheese has melted, reduce the heat to low and simmer until the soup thickens. For an extra-thick consistency, add ¼ teaspoon of xanthan gum while the soup simmers and mix well.