Broccoli Cheddar Soup

We tried this soup out the other day and WOW was it tasty. Granted my proportions were a touch skewed since I had more then a pound of broccoli and put in WAAAYYY more cheese (I wanna say 16-20 ounces total between the cheddar, horseradish, and swiss. I feel justified though because we were using up stuff that would have gone bad.) Using fresh garlic, broccoli, and grating the cheese by hand really helped. Also use sharp cheddar not mild. Also bacon, the bacon is definitely mandatory.

Broccoli Cheddar Soup
Serves 6
1/4 cup butter
1 onion, cut into medium dice
4 cloves minced garlic
1 teaspoon ground white pepper
1 lb broccoli chopped
1 quart chicken broth (4 cups)
1/2 cup all-purpose flour
1 1/2 cups whole or 2% milk
salt to taste
8 ounces shredded sharp Cheddar cheese
4 ounces pepper jack or horseradish flavored cheese
Crumbled bacon

Directions
Cook Bacon.
Melt butter over medium heat in a stockpot. Cook onion in butter until softened. Add garlic and pepper; cook for 1 minute then stir in broccoli, and stir in chicken broth. Bring to a boil and simmer until broccoli is tender, 10 to 15 minutes.
Meanwhile whisk flour into milk until dissolved. Stir into soup stirring frequently until thickened. Reduce heat, and stir in cheese until melted and heated through.
Season with salt to taste and sprinkle crumbled bacon on top.