INGREDIENTS

• 1 – 32oz chicken bone broth
• 1 cup heavy cream
• 1 broccoli, chopped into small florets
• 1/2 cauliflower, chopped into small florets
• 2 – 8oz bags of shredded cheese (I used cheddar and swiss)
• Salt and pepper to taste
• 3 cloves garlic, diced
• 2 celery sticks, chopped
• 1 tsp olive oil

INSTRUCTIONS

1. Add olive oil to your soup pot and heat on medium
2. Cook your garlic and celery for a couple minutes and then add your carton of broth and the cup of heavy cream.
3. Bring to a boil. Add your broccoli, cauliflower, salt and pepper.
4. Reduce heat and simmer for 16 – 20 minutes, or until veggies are tender.
5. Add your cheese 1/2 a bag at a time, stirring until it’s melted each time until you’ve added all of your cheese.
6. Enjoy!