Cook the bacon: Start by heating a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until it’s nice and crispy. Once done, remove the bacon and set it aside on a paper towel-lined plate. Leave about 1 tablespoon of the bacon grease in the pot for extra flavor — trust me, it makes a difference!

Make the roux: In the same pot, melt the butter. Add in minced garlic and sauté for about 1 minute until fragrant. Sprinkle in the flour and whisk continuously to form a smooth roux. This step helps thicken the soup and gives it that velvety texture.

Add the liquid: Slowly pour in the chicken broth while whisking to avoid lumps. Then add the heavy cream. Continue whisking until everything is smooth and slightly thickened.

Add the veggies: Stir in the chopped broccoli and shredded carrots. Let the soup simmer on low heat for about 10–12 minutes, or until the veggies are tender and soft.

Add the cheese and seasonings: Turn the heat to low and gradually stir in the shredded cheddar cheese, a handful at a time, until it’s completely melted and smooth. Add salt, pepper, and Creole seasoning. Taste and adjust the seasonings if needed.

Finish it off: Stir in the cooked bacon, leaving a little extra to sprinkle on top before serving.