Step 1

Place bacon strips in a single layer in a dutch oven or large pot over medium heat. Cook until crispy, 5 to 10 minutes, flipping occasionally. Transfer to a paper towel to drain.

Step 2

Add diced onions, carrots, and celery to the pot with the bacon drippings. Cook over medium heat until softened, about 10 minutes, stirring frequently.

Step 3

Add chopped broccoli, heavy cream, and 2 cups of water. Bring to a simmer over medium-high heat and reduce to maintain a simmer. Simmer until the broccoli is tender, 5 to 10 minutes, stirring occasionally.

Step 4

Slowly add shredded cheddar cheese, stirring in until melted and incorporated into the soup.

Step 5

Add butter and minced garlic, stirring until the butter is melted. Simmer for about 10 minutes to thicken the soup to your desired consistency.

Step 6

Taste the soup, and add salt and pepper to taste.

Step 7

Serve hot in bowls. Sprinkle additional cheddar cheese and crumble bacon on top.