Cut broccoli into florets: Cut a head of broccoli to separate the edible florets from the tough center stem, and you have a bunch of florets - some already the perfect bite size. If you find some large pieces, cut them in half to create smaller, more manageable florets.

Cut the spinach: Remove the spinach's stems and cut the leaves in half. Rinse the leaves under running water to remove soil particles. Once the spinach has been dried, it is ready to cook.

Chop the onion: Slice off the top and root end, halve the onion, and place the cut-side down on a cutting board. Cut the onion lengthwise and then across with a sharp knife to obtain minced pieces.

Bake and chop the bacon: Bake the bacon at 400°F for a few minutes until it reaches the desired level of crispiness. Next, chop it with a sharp knife into small pieces.

Sauté the onion: In a large pot over medium heat, add 1 tbsp olive oil and 2 oz onions. Sauté for 1 minute or until the spice is fragrant.

Stir in broccoli: Add 8 oz broccoli florets and continue to cook for another 4 minutes. Stir occasionally while cooking.

Add liquid and seasonings: Add 1 cup unsalted chicken broth, 1 cup milk, 1/4 tsp salt, and 1/4 tsp black pepper and stir to combine.

Boil the soup: Bring the soup to a boil, then reduce the heat and simmer it for 15 minutes.

Add spinach: Stir in 2 oz spinach and cook for another 2 minutes.

Stir in heavy cream: Add 2 tbsp heavy cream to the soup and take it off the heat.

Purée the soup: Blend the soup using a hand blender or a regular blender until you get a smooth consistency.

Garnish and serve: Top the soup with 2 tbsp parsley, 0.25 oz cheddar cheese, and 0.25 oz bacon. Serve immediately.