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Dice up the broccoli.
Melt one stick of butter and add ⅓ cup of flour.
Add 2 cups of heavy cream and 2 cups of chicken broth, bring to a boil.
Add the broccoli and shredded carrots, let simmer for 15 minutes over low heat.
Add mozzarella cheese and Mount Cheddar cheese, stir in.
Season with onion powder, garlic powder, Creole seasoning, and salt, let simmer for 5 more minutes.
Cut up a bread bowl, melt butter and parsley, brush over the bread and bake at 350°F for 8 minutes.
Add the soup to the bread bowl, top with more Mount Cheddar cheese, and broil for 5 minutes.