In a large pot over medium heat, add diced bacon and cook until crispy, about 6–8 minutes.

With the pot still on medium heat, add 2 tablespoons of butter to the leftover bacon drippings. Once melted, add finely diced onion and sauté for 4–5 minutes until softened and translucent. Stir in minced garlic, cooking for an additional 30 seconds until fragrant.

Sprinkle 1/4 cup of all-purpose flour into the pot and stir continuously for about 1 minute.

Gradually whisk in 4 cups of chicken broth, followed by 1 cup of half-and-half, whisking until smooth and free of lumps.

Add 4 cups of broccoli florets and 1 cup of diced carrots. Bring to a simmer and cook for 12–15 minutes until the broccoli is tender.

Reduce the heat to low and stir in 8 ounces of cream cheese until melted, then add 2 cups of shredded sharp cheddar cheese, stirring continuously.

Mix in 1 teaspoon of smoked paprika, along with salt and black pepper to taste.

Ladle the soup into bowls and top with crumbled bacon, extra shredded cheddar cheese, and freshly chopped parsley.