1/2 C Grated mozzarella
1/2 C Grated cheddar
1/2 C Grated parmesan
1/2 C Full fat ricotta
1/4 lb Cream Cheese
1/4 lb Butter (1 stick)
1/2 C Heavy cream
1 lt Chicken broth
1 lb Broccoli (frozen works)
1/2 C Bacon crumbles
Blend or process all the cheeses and butter until homogeneous. Slowly incorporate the heavy cream and then some of the broth. Transfer to a pot on medium heat and slowly add the rest of the broth until soupy and warm, making sure you stir it so that it doesn't separate.
If necessary, heat up the broccoli in a pan before adding to the soup, along with bacon. Season to taste with garlic, onion, pepper or chilis.
A dollop of sour cream makes for an awesome garnish.
