Begin by dicing one medium onion and chopping fresh broccoli into bite-sized florets.

In a large pot, heat 3 tablespoons of butter over medium-high heat until melted and bubbling.

Add the diced onion and sauté for about 5 minutes until it becomes translucent and fragrant.

Toss in the minced garlic, cooking for an additional 1–2 minutes until it becomes aromatic.

Pour in 4 cups of chicken broth, 1 cup of heavy cream, and 4 ounces of cream cheese into the pot, stirring well to combine.

Bring the mixture to a gentle simmer over medium heat, allowing the cream cheese to melt completely.

Once the base is simmering, add the chopped broccoli and shredded carrots. Cover the pot and let simmer for 10–15 minutes.

Reduce the heat to low, and gradually stir in 2 cups of freshly shredded sharp cheddar cheese until fully melted.

Taste your soup and adjust seasoning with salt and white pepper. Serve hot.