COOK IT.
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!