Step 1

In a large saucepan or pot, add 3 cups of chicken broth and bring to a boil.

Step 2

Add broccoli and cook on medium-low for 6 minutes with the lid on the pot until broccoli is tender. (If needed, chop your broccoli to make sure your florets are bite-sized, so you don't have huge florets in your soup.)

Step 3

While the broccoli is cooking, melt butter in a skillet over medium heat and saute diced onions and garlic until onions are translucent.

Step 4

Add remaining 1 cup of chicken broth, heavy whipping cream, cream cheese, spices, and salt/pepper to the onions and garlic in the skillet.

Step 5

Bring mixture in the skillet to a boil and whisk continuously. Once it begins to boil, turn the stove down to medium-low and simmer for 6 minutes, then turn off the heat. (Make sure to check your broccoli in the meantime!)

Step 6

To the skillet, slowly add your shredded cheese a bit at a time, stirring gently until the cheese is fully incorporated. Take your time!

Step 7

Add cheese mixture to the saucepan with the broccoli and chicken broth and stir.

Step 8

Simmer on low heat for 5 minutes.

Step 9

Turn stove off and remove from heat.

Step 10

Serve each bowl with shredded cheese and bacon on top. Enjoy!

Step 11

*If you wish to thicken your soup, see my notes below.