1. Note if you want to make this vegetarian you can use vegetable bouillon and vegetable broth or stock instead of chicken.

   Get out a soup pot and heat to medium heat. Add in raw broccoli, cauliflower, broth or stock, Better than Bouillon, crushed garlic, salt and onion powder.

2. Cover and cook for 10 minutes or until the veggies are fork tender.

3. Take off the stove and ladle soup into a high speed blender. You make have to do this in batches and be careful with the hot liquid. If you want to have chunks of veggies in this soup, set some aside and add back to the soup at the very end.

4. Blend on high until smooth and creamy. Then add back to the soup pot.

5. Add in the cream cheese and cheddar cheese. Mix well until all the cheese has melted. You might want to use a whisk to get it nice and smooth.

6. Add back the veggies if you have saved some for it to be chunky. Or just ladle into soup bowls. Garnish with fresh herbs or more shredded cheddar cheese. Store leftovers in an airtight container.

To make in the Instant Pot.

1. In the Instant Pot, add in broccoli, cauliflower, broth, Better than Bouillon, garlic, salt and onion powder.

2. Secure lid and push pressure valve to the back. Manually pressure cook for 5 minutes. When done, quick release the pressure.

3. Using a slotted spoon, take out some of the veggies and sed aside. Note if you want a smooth soup leave the veggies in.

4. In batches put the soup in a blender and blend on high until smooth and creamy.

5. Add the mixture back to the pot and then put in the cream cheese and cheddar cheese. Mix well to melt the cheeses. Add back the cooked veggies if using for a chunkier soup.

6. Garnish with fresh herbs or more shredded cheese. Store leftovers in an airtight container.