Sauté the onion and garlic

• Heat a drizzle of olive oil in a stockpot 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 whisk constantly to form a roux.
• Season with salt, black 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 shredded carrots.
• Bring to a simmer and cook until the vegetables are tender.

Add the dairy and cheese

• Lower the heat and stir in the milk and half & half.
• Add the shredded cheddar and stir until fully melted and creamy.
• Adjust the seasoning to taste.

Crisp the bacon

• Cook the diced bacon in a frying pan until golden and crispy.
• Drain on paper towel.

Serve

• Ladle the soup into bowls.
• Top with the crispy bacon bits.
• Serve with toasted French bread on the side.