Made broccoli cheddar soup with crispy pancetta. And no flour and gf stock, so friendly to those who are gluten free. 3 cups shredded cheese 2 cups cream 1 cup cooked chopped broccoli (stems removed) 1/4 cup chicken stock 1/2 cup chopped pancetta, crisped Heat cream on medium heat and once it starts to bubble, add in cheese and stock. Whisk until it thickens into a thick sauce. Stir in the broccoli. Serve in bowls and add a spoonful of pancetta. -@raleighrevealed