Dice up the broccoli into bite size pieces. You want them very small. Set it aside.
Meanwhile in a stock pot, add butter, onion, celery, salt and pepper. Cook over medium heat until the onions are translucent.
Add the broccoli and continue to cook for 3-4 minutes until the broccoli turns bright green and is soft.
Add in the chicken broth and heavy whipping cream. Stir.
Bring to a boil. Once boiling turn down the heat to simmer and slowly add the cheese, mixing as you add.
Melt cheese and add in the xanthan gum and remove from medium heat.
Stir until soup thickens.
Serve warm and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2149g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2580 (63%)|
|Amt Per Serving||% DV|
|Total Fat 286.6g||382 %|
|Saturated Fat 131.4g||657 %|
|Monounsaturated Fat 100.8g|
|Polyunsanturated Fat 34.6g|
|Cholesterol 1203.5mg||370 %|
|Sodium 2609.2mg||90 %|
|Potassium 5088.9mg||134 %|
|Total Carbohydrate 106.8g||31 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 105.5g|
|Protein 270.2g||386 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4109
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