Broccoli Cheddar Soup

For a pot full of sinfully cheesy soup (hey, guilt free...it's healthy...I said broccoli, right??!):

Ingredients
-16 oz broccoli flowers
-2 can Campbell's cream of chicken soup
-1 can Campbell's cheddar cheese mix soup
-2 cups shredded cheese, Jack and Cheddar mix
-1 cup shredded parma-reggiano cheese
-2 cups milk
-8 slices crispy bacon
-1/3 yellow onion thinly sliced
-1 tbsp minced garlic
-1 tbsp olive oil-pepper to taste

Heat skillet over medium-high heat-coat pan with olive oil and place onion and garlic. Saute until onion is soft and translucent. Add cream of chicken (according to directions: add 1 can water for each can soup) and stir until evenly incorporated. Add broccoli and bring to a boil-cook about 5 minutes, stirring occasionally, add pepper then reduce heat to medium, add canned cheese and milk and cook another 5 (at about a simmer), still stirring occasionally. Remove from heat. Take 1/3 of the mixture and place in blender (or processor) and pulse briefly. Add shredded cheese to remaining portion and mix until melted. Mix in the pulsed portion until fully incorporated. Add bacon and stir. Garnish with shredded cheese and half slice of bacon and serve.