Low-Carb Broccoli Cheese Soup - cooking recipe

Ingredients

4 cups broccoli florets (chopped and steamed)
8 ounces neufchatel cheese
1/2 teaspoon onion powder
14 1/2 ounces low sodium chicken broth
2 tablespoons chicken bouillon
1 cup water (to dissolve the chicken bouillon)
2 tablespoons cornstarch (dissolved in the chicken bouillon water)
1/2 cup low-fat Greek yogurt
1/2 cup monterey jack and cheddar cheese blend (shredded)
1/2 cup half & half light cream

Preparation

Melt the neufchatel cheese and chicken broth in a pot over medium heat, whisking until smooth.
Add the Greek yogurt, chicken bouillon and cornstarch dissolved in water, and onion powder, whisking until smooth.
Turn up the heat to medium high and bring to a low boil, whisking constantly, until the mixture thickens.
Turn down the heat and whisk in the half & half (if the soup is too thick, use water to thin).
Stir in the shredded cheese and steamed broccoli, warming through.