Sauté the onion and garlic

• Heat the olive oil in a large pot over medium heat.
• Add the diced onion and cook until soft and translucent.
• Stir in the minced garlic and cook until fragrant.

Make the roux

• Add the butter and let it melt.
• Sprinkle in the flour and stir constantly to form a roux.
• Season with salt, pepper, onion powder and garlic powder.

Add the broth and vegetables

• Pour in the chicken broth gradually while whisking until smooth.
• Add the broccoli florets and the shredded carrots.
• Bring to a simmer and cook until the broccoli is tender.

Blend and add the dairy

• Blend the soup partially with an immersion blender, leaving some texture.
• Stir in the milk and half & half and warm through without boiling.

Melt in the cheddar

• Take the pot off the heat and stir in the shredded cheddar a handful at a time until melted and creamy.
• Taste and adjust the seasoning.

Serve

• Ladle the soup into bowls.
• Top with the crispy bacon bits and serve with toasted buttered French bread.