In a large saucepan add 3 cups of chicken broth and bring to a boil.Add broccoli and cook on medium/low for 6 minutes with the lid on the pot until broccoli is tender.While the broccoli is cooking, melt butter in a skillet and saute diced onions and garlic until onions are translucent.Add 1 cup of chicken broth, heavy whipping cream, cream cheese, spices, and salt/pepper to the onions and garlic in the skillet.Bring mixture in the skillet to a boil and whisk continuously.

Once it starts boiling, add all of the cheeses, stirring with a whisk as it melts.Reduce heat to low and continue to simmer for 6 minutes then remove from heat.Add cheese mixture to saucepan with the broccoli and chicken broth.Summer on low for 5 minutes.Turn stove off and remove from heat.Optional: to thicken soup add 3/4 tsp of Xanthan Gum.