
In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat until crisp. Transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon drippings in the pot.


Add the butter to the pot with the bacon drippings. Stir in the diced onion, salt, black pepper, smoked paprika, and cayenne, if using. Cook for about 5 minutes until the onion softens, then add the garlic and cook for 30 seconds until fragrant.

Sprinkle in the flour and stir continuously for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in about half of the chicken broth while whisking, then add the remaining broth until the base is smooth. Add a splash more broth if the mixture seems too thick.


Stir in the chopped broccoli, shredded carrots, and chicken bouillon. Bring the soup to a gentle simmer, cover, and cook over low heat for 10 to 15 minutes, or until the vegetables are tender.



Turn off the heat and stir in the heavy cream. Add the shredded cheddar a handful at a time, stirring until fully melted and smooth. Ladle into bowls and top with the crispy bacon and extra cheddar, if desired.