After the potatoes are diced, add the liquid and broccoli florets to the saucepan. Reduce the heat to low when the mixture has boiled. Simmer, covered, for fifteen to twenty minutes, or until broccoli and potatoes are soft.
To make the soup to your liking, mix everything until smooth using an immersion blender (or a standard blender on low speed in stages). Either puree it or leave it rather lumpy, the choice is yours.
Combine the cream cheese, grated cheddar, and heavy cream. Melt the cheeses and whisk the soup continuously over low heat until smooth and creamy.
Add seasonings according to your liking. To taste, adjust the seasoning.
While still hot, sprinkle with chopped parsley or fresh chives and serve with more cheddar cheese or crumbled turkey bacon if desired.
Ready in 35 minutes
