Broccoli with cheese soup Recipe

Add the broccoli florets to the pot. Cover and cook for 5 to 6 minutes, or until the florets are tender enough to easily pierce with a fork. Use a spoon or potato masher to break them into smaller pieces directly in the pot; this step is key for a thicker soup.

Reduce the heat to low, then pour in the remaining 1 cup of chicken broth.

Add the feta and Swiss cheese to the pot, a handful at a time, stirring constantly over low heat. Keep stirring for about 10 minutes, until all the cheese has fully melted into the soup, leaving it smooth and creamy.

If the soup becomes thicker than you'd like, you can loosen it with a splash more chicken stock. Just be sure not to let the soup boil once the cheese is incorporated, as it can cause the cheese to separate and become grainy.