EASY BROCCOLI-CHEESE SOUP

3 c. chopped, cooked broccoli (frozen is fine)
4 oz. cream cheese
3/4 c. heavy (whipping) cream
3/4 c. water
2 packets instant chicken bouillon
1/4 tsp. ground black pepper
4 oz. shredded sharp Cheddar cheese

In a food processor, combine the broccoli, cream cheese, cream and 1/4 c. of the water.
Process until smooth.
Transfer to a medium saucepan.
Stir in the bouillon powder, pepper and the remaining 1/2 cup water.
Bring to a simmer over medium heat.
Add the Cheddar cheese and stir until melted.
Do not boil.
Serves four at a little over 4 carbs/ serving. From Nancy Pete