In a large saucepan or pot, add 3 cups of chicken broth and bring 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 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!)
To the skillet, slowly add your shredded cheese a bit at a time, stirring gently until the cheese is fully incorporated. Take your time!
Add cheese mixture to the saucepan with the broccoli and chicken broth and stir.
Simmer on low heat for 5 minutes.
Turn stove off and remove from heat.
Serve each bowl with shredded cheese and bacon on top. Enjoy!
*If you wish to thicken your soup, see my notes below.