Ingredients

Method

1. 1

   Begin by prepping your ingredients: dice the onion, crush the garlic cloves, and cut the bacon into small pieces. Roughly chop the broccoli if you prefer smaller bites.

2. 2

   Shred the sharp cheddar and sharp white cheddar cheeses.

3. 3

   In a large pot or Dutch oven, cook the cut bacon over medium heat until it's nice and crispy.

4. 4

   Remove the cooked bacon from the pot, leaving the rendered grease behind. Set the bacon aside.

5. 5

   Add the butter to the bacon grease in the pot. Once melted, add the diced onions and cook over medium heat until softened.

6. 6

   Stir in the crushed garlic and cook until fragrant, for about 30 seconds.

7. 7

   Sprinkle in the flour to create a roux. Stir continuously until the flour is fully incorporated and cooked for about a minute.

8. 8

   Slowly pour in the chicken broth, stirring constantly and scraping the bottom of the pot to release any browned bits. Continue to stir for a minute or two as the mixture begins to thicken.

9. 9

   Reduce the heat to medium-low. Pour in the whole milk and heavy cream, stirring to combine.

10. 10

    Season the soup base with kosher salt, ground nutmeg, cayenne pepper, and freshly ground black pepper.

11. 11

    Add the chopped broccoli and shredded carrots to the pot and stir them in.

12. 12

    Allow the soup to simmer for about 15 minutes, stirring occasionally, until the broccoli is tender.

13. 13

    Gradually add the shredded cheeses to the pot in handfuls, stirring well after each addition until the cheese is completely melted and the soup is smooth.

14. 14

    Let the soup simmer for another 5 to 10 minutes, stirring often.

15. 15

    Remove the pot from the heat and let it cool for about 10 minutes before serving.

16. 16

    Ladle the soup into bowls. Top with the reserved crispy bacon pieces and additional shredded cheese if desired. Enjoy.