Step 1

In large soup pot or dutch oven, cook the onion and carrot in the butter and a couple of drizzles of olive oil. Cook over medium-high for 5 minutes or until softened and beginning to brown. Season with salt and black pepper to taste. Add the minced garlic and cook for 1 minute more.

Step 2

Add the chicken stock and broccoli florets to the pot. Sprinkle with additional salt and black pepper.

Step 3

Bring to a simmer and cook uncovered until the broccoli is fork tender about 5-7 minutes.

Step 4

Add the cream cheese and stir until dissolved. Add the shredded cheddar cheese.

Step 5

Stir over medium-low heat until combined.

Step 6

Dissolve 1/4 cup cornstarch in 2 cups of cold half & half until completely dissolved.

Step 7

Increase the heat then mix into the soup. Bring to a bubbling boil over medium-high stirring constantly to prevent sticking.

Step 8

Cook just until thickened. If you prefer a thinner soup add more stock or half & half until the desired consistency is reached.

Step 9

Adjust the salt and pepper before serving.