Directions
- Preheat your Pit Boss to 375°F
- Place a 10-inch cast iron Dutch oven on the grill
- Mince the garlic and add it to the cast iron. Chop broccoli, onions, and potatoes and add them into the pot as well.
- Pour in the half and half, chicken stock, and heavy cream. Ensure that almost all of the vegetables are covered and submerged.
- Place the cast iron back onto the grill and allow the soup to simmer for 20 minutes or until the potatoes are fork-tender and soft.
- Transfer the vegetables to a blender and carefully spoon in equal parts of the heavy cream mixture. Add in salt and pepper to taste. Blend until the soup is completely smooth with no chunks. (Place a towel over the top of the blender to prevent any spillage.)
- While the soup is still hot, add in 8-10 ounces of your shredded cheese to the blender and blend again until smooth and the cheese is melted and incorporated.
- Serve the soup in a bread bowl or regular bowl and top with bacon bits, cheddar cheese, and a few green onions.
- Enjoy!
