Low Carb Broccoli Cheese Soup

In a large pot over medium heat, saut the garlic for about 1 minute or until fragrant (you can add a little butter if you'd like).

Add the chicken broth, heavy cream and broccoli florets. Bring to a boil, and then reduce the heat to simmer for 10-20 minutes or until the broccoli is tender.

Add the shredded cheese very gradually (1/2 cup at a time) and stir constantly until melted before adding more. Continue until all of the cheese is used up. Be sure to keep the heat at just a simmer and avoid high heat.

Remove from the heat once all of the cheese melts, and enjoy immediately.

Store any leftovers in the fridge for up to 5 days, or freeze for a later date.