Melt the butter in a large pot over medium heat.

Add the diced onion and sauté for 2–3 minutes until soft and translucent.

Add minced garlic and cook about 30 seconds until fragrant.

Stir in the chopped broccoli, coating it with the butter and aromatics.

Pour in the chicken broth and bring the mixture to a gentle simmer.

Cook about 10 minutes, until the broccoli is tender.

Reduce heat to low, then add heavy cream, salt, pepper, and smoked paprika.

If using, sprinkle in the xanthan gum and stir thoroughly to blend without clumps.

Slowly add shredded cheddar cheese, stirring constantly until fully melted and smooth.

Serve hot, topped with crumbled bacon and extra cheese if desired.