1 tablespoon butter
3 cloves garlic, minced
1/2 cup chopped onion
3 cups broccoli florets
3 1/2 cups chicken broth
1 cup heavy cream
1/2 teaspoon garlic powder
pepper and salt to taste
3 cups grated cheddar
1/2 teaspoon xanthan gum (optional for thickening)

▪️In a large pot over medium-high heat, saute the onion and garlic with butter. Sauté until the smell disappears.
▪️Add broccoli florets, chicken broth and cream to the pot. Sprinkle with garlic powder, salt and pepper.
▪️Bring the pot to a boil, then reduce the heat to medium and cook, uncovered, for 10 minutes.
▪️Remove the pot from the stove and start adding the grated cheese, 1 cup at a time.
▪️Stir each cup of cheese before adding the next cup. This helps ensure that the soup does not form lumps.
Optional: Stir 1/2 teaspoon xanthan gum into the pot to thicken the soup.
Serve in small bowls, top with some grated cheese and serve immediately!