1 ) In a large pot over medium heat, sauté the garlic for about 1 minute or until fragrant (you can add a little butter if you’d like).
2 ) Add the chicken broth, heavy cream and broccoli florets. Bring to a boil, and then reduce the heat to simmer for 10-20 minutes or until the broccoli is tender.
3 ) Add the shredded cheese very gradually (1/2 cup at a time) and stir constantly until melted before adding more. Continue until all of the cheese is used up. Be sure to keep the heat at just a simmer and avoid high heat.
4 ) Remove from the heat once all of the cheese melts, and enjoy immediately.
5 ) Store any leftovers in the fridge for up to 5 days, or freeze for a later date.