After adding the broth, I added 2/3 cup of half and half. I used half and half because it's healthier than heavy cream (lower in fat) and lower in carbs than milk but, of course, cream works as well if you prefer.
When the half and half was in the soup, I let it come to a rolling boil, stirring occasionally. Then I brought it down to low and let it simmer. Be sure to taste it occasionally and add salt and pepper as needed. I added a few dashes but found that I really didn't need much.
While the soup simmered, I cooked a couple strips of vegetarian bacon. Feel free to use the real thing if you are a meat eater. :)
When the bacon's done and cooled a bit, break it into crumbles. Mix your soup well (the butter may have risen to the top) and serve with a dollop of sour cream, crumbled bacon and some of the warm Parmesan crisps that I wrote about in an earlier post.