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8 ounces cream cheese

4 ounces shredded cheddar

1 cup chicken broth

1 tsp garlic powder

¼ tsp salt or more to taste

¼ tsp black pepper


Combine cream cheese and broth in a pot and heat up to soften the cheese on low heat. This will take about 10 minutes.

After the cream cheese has softened with the broth, use an immersion blender to smooth the soup out. Or you can just pour into the blender and blend for 1 minute.

Add soup back to the pot on low heat. Stir in seasonings and slowly stir in the shredded cheese.

Continue to cook on low while stirring until cheese is melted.

If the soup is too thick for you, you can add more broth.


This soup is great on it’s own or add your own toppings or mix ins! Good ideas are bacon bits, cheese chips or diced chicken!


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