Broccoli Cheddar Soup

It's absolutely freezing in NYC, which means it's the perfect day to go outside as little as possible. And, for soup!

This soup comes together in ten minutes, so you don't spend your whole Saturday afternoon cooking and can get cuddled up in front of your TV ASAP.

Broccoli Cheddar Soup (serves 2-3)

• 16 oz frozen broccoli florets
• 2 c chicken or vegetable stock
• 1/2 c heavy cream
• 1 c cheddar, grated
• 1/2 t garlic powder
• 1/2 t onion powder
• Pinch of salt

In a large saucepan, add the broccoli and stock. Bring to a boil and cook until the broccoli is soft. Using an immersion blender, blend until it reaches the smoothness you like.

With the heat on medium, add the rest of the ingredients. Bring to a simmer and cook for 5 minutes, stirring frequently so the bottom doesn't burn.

Serve with a grilled cheese sandwich!