Sauté the chopped bacon until crisp.
Add onion and celery and sauté until tender.
Add garlic and cook another minute.
Add the bone broth, broccoli, and parsley and bring to a boil; reduce the heat and simmer for 10 minutes.
Add the cayenne powder. Puree with a potato masher or immersion blender. (I like to keep it a little chunky).
In a small sauce pan, melt the 3 tablespoons of butter.
Stir in arrowroot powder.
Slowly add in milk and cream, stirring until thick and bubbly.
Add the cream mixture to the soup, along with the cheeses.
Season to taste with sea salt and pepper.