Prepare the vegetables

• Peel the carrots, trim the ends and grate them.
• Dice the yellow onions and mince the garlic.
• Shred the cheddar, Colby Jack and smoked Gouda.

Cook the bacon

• Cook the bacon in a frying pan until crisp.
• Crumble it and set aside for topping.

Start the base

• Melt the butter in a pot with the onions and garlic.
• Cook down until softened and fragrant.

Make the roux and deglaze

• Add the flour and stir to form a roux.
• Deglaze with the broth, stirring to loosen everything.

Simmer the vegetables

• Add the broccoli and carrots.
• Bring to a boil, then lower the heat to low and simmer until the broccoli is tender.

Add cream and cheese

• Pour in the cream and let the soup thicken.
• Add the cheeses and seasonings, stirring until melted and combined.

Serve

• Ladle the soup into bowls.
• Top with the crumbled bacon and serve.