Cook bacon until crispy. Set aside on paper towels to drain. Once cooled, crumble and set aside.
In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Add broccoli florets and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until broccoli is tender.
Remove from heat and stir in softened cream cheese until melted and smooth.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender, being cautious when blending hot liquids.
Stir in heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
Ladle the soup into bowls and top with crumbled bacon and extra shredded cheddar cheese.
Serve immediately and enjoy!
Zylo AI 
For a thicker soup, add a tablespoon of xanthan gum. Mix it with a little bit of olive oil before adding to the soup to prevent clumping.
You can substitute the cheddar cheese with any other cheese you prefer, such as Monterey Jack or Colby Jack.
• Soup (American)
• 450-500 calories
• 25 minutes (Easy)
• 35 minutes
• 10-15
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