2cupsshredded cheddar cheeseI shredded mine from a fresh block of cheddar
¾cupfull fat cottage cheeseyou can use low fat but this will make the soup less creamy
Instructions
Heat butter or oil in a soup pot over medium heat. Add onion and cook 5 minutes. Add in carrots and garlic and cook for another 5 minutes.
Add all ingredients except for the cheese and cottage cheese to the pot. Bring to a simmer and cook for 10-15 minutes, until the broccoli is tender. Be sure to not overcook the broccoli as this will make the soup taste bad.
Turn off heat and add 2-3 cups of the soup to a blender along with the cottage cheese. Blend until smooth.
Add the blended soup back to the pot and turn the heat to low. Add in the cheese and stir until it is melted in and creamy.
Divide soup out and serve.
Notes
This makes 3-4 servings of soup depending on how hungry you are.*you can include some stems, I had about 25% stems and use 2 tiny heads of broccoli.**Use 3 cups for a very thick soup and 4 for a thinner but still creamy soup. I personally use 4 cups and found it perfect.