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Cut up broccoli into pieces, as small or as big as you'd like and set aside.
Add butter, onion, celery, salt and pepper to a sauce pan and cook until onions and celery are translucent.
Add broccoli and cook for additional 2-3 minutes or until broccoli turn bright green.
Add chicken broth and heavy whipping cream and bring to a boil.
Turn down to simmer and slowly add the cheese mixing as you add.
Once fully incorporated add anthem gum and stir until soup thickens.
Serve warm and enjoy!