1 stick butter
2 cups heavy cream
2 cups chicken stock
2 cups coarsely chopped broccoli florets
1 cup sharp cheddar, grated
In a large pot, melt butter. (For thicker soup, whisk in 1 tablespoon of flour.) Add heavy cream and chicken stock, and heat 5 minutes. Add broccoli and cook until tender, about 20 minutes. Whisk in cheddar until fully melted. Turn off heat and let sit 3 more minutes to thicken.