Cook the Bacon: In a spacious pot or Dutch oven, sauté the diced bacon over medium heat until it becomes crispy, which should take around 5 to 7 minutes. Once done, transfer the bacon to a plate lined with paper towels to drain, while keeping the rendered bacon fat in the pot.

Sauté the Vegetables: Add 1 tablespoon of butter to the pot with the bacon drippings. Incorporate the diced onion and sauté for 3 to 4 minutes until it becomes tender. Then, add the minced garlic and continue cooking for another minute, allowing the aroma to develop.

Add the Broccoli and Cauliflower Stir in the chopped broccoli and cauliflower florets, cooking for 2-3 minutes. Add the chicken or vegetable broth and increase the heat until the mixture reaches a rolling boil. Once boiling, reduce the heat to a simmer and cook for 10-12 minutes, or until the vegetables are tender.

Blend the Soup (Optional): If you prefer a smoother texture, use an immersion blender to blend the soup until creamy, leaving some chunks of vegetables for texture. If you don’t have an immersion blender, carefully transfer about half of the soup to a blender and blend until smooth, then return it to the pot.

Add the Cream and Cheese: Stir in the heavy cream (or milk) and shredded cheddar cheese. Keep stirring until the cheese has completely melted and the soup achieves a smooth, creamy consistency. Add the smoked paprika, if using, and season the soup with salt and pepper to taste.

Serve: Ladle the soup into bowls and top with the crispy bacon pieces and freshly chopped parsley. Enjoy it warm alongside some crusty bread or a fresh side salad for a satisfying meal.