Broccoli Cheese Soup

This recipe is originally my sister's (Why LaPerriere), however I make my own version because I can never exactly remember hers, LoL. 
I have to admit however, her's is much better.


3-4 Heads of Broccoli (I advise against using frozen)
1 quart of Whipping Cream
2 blocks of cream cheese, softened at room temp, cubed
1 Stick of Butter
1 Whole Onion, Chopped
2-3 Cloves of Garlic, Minced
1 tsp of salt
1 tsp of pepper
2 blocks of Kraft Cheddar Cheese, cubed (looks like the large bricks of velveeta - the consistency is less sticky than Velveeta and since this is soup,
try to use the Kraft)

Chop up broccoli, using florets only, no stems.  Rinse broccoli.  Boil broccoli in about 4-5 cups of water until nice and tender.  Tender enough to mash with a fork. 
Drain & set aside.

Melt stick of butter over medium high heat.  Add onions & garlic.  Saute.  Set aside.
In a large pot, add entire quart of whipping cream.  Cook over medium heat.  Never increase temp to avoid sorching.  Add both blocks of cream cheese & cheddar cheese.

Add sauteed onions & garlic.  Add salt & pepper.  Stir occasionally until all cheese has melted down.  Once the cheese has melted into the whipping cream, add broccoli. 
Stir broccoli into soup.  Continue cooking over medium heat for 15-20 minutes.  Serve.

**Note** Once refrigerated, the soup will have the appearance of left over queso.  Simply add a tablespoon of milk and reheat in the microwave to return to soup
consistency.