Step 1

Add the chicken broth, broccoli, and carrots to a heavy bottom soup pot.  Bring to a boil, then reduce the heat to low and let simmer until the vegetables are fork tender, about 6-8 minutes.  Add in the garlic powder and onion powder.

Step 2

Let the liquid cool to below 150F before adding the cheese so it doesn't clump and sink to the bottom.  Add in the cheese a handful at a time, making sure it is incorporated before adding more.  When all of the cheese is incorporated, add in the heavy cream and the cream cheese.

Step 3

Remove from the heat and season with salt and pepper to taste.  The soup with thicken nicely as it sits.  Serve with extra shredded cheese, if desired.