In a large saucepan or pot, add 3 cups of chicken broth and bring it to a boil.
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.)
While the broccoli is cooking, melt butter in a skillet over medium heat and saute diced onions and garlic until onions are translucent.
Add the remaining 1 cup of chicken broth, heavy whipping cream, cream cheese, spices, and salt/pepper to the onions and garlic in the skillet.
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!)
Slowly add your shredded cheese to the skillet a bit at a time, stirring gently until the cheese is fully incorporated. Take your time!
Add the cheese mixture to the saucepan with the broccoli and chicken broth and stir.
Simmer on low heat for 5 minutes.
Turn the stove off and remove it from heat.
Serve each bowl with shredded cheese and bacon on top. Enjoy!
*If you wish to thicken your soup, see my notes below.