1. Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Transfer it to a paper towel-lined plate, crumble it, and set aside. Leave about 1 tablespoon of bacon drippings in the pot.

2. Add the butter to the pot with the bacon drippings. Stir in the diced onion and cook for 4 to 5 minutes until softened.

3. Add the minced garlic and cook for 30 seconds, stirring constantly.

4. Sprinkle in the flour and stir well for 1 minute to form a roux.

5. Slowly pour in the chicken broth while whisking, then add the half-and-half and keep stirring until smooth.

6. Add the chopped broccoli florets and shredded carrots. Bring the soup to a gentle simmer and cook for 12 to 15 minutes, until the vegetables are tender.

7. Reduce the heat to low. Stir in the cream cheese until melted and smooth.

8. Add the sharp cheddar cheese a handful at a time, stirring well after each addition until fully melted.

9. Stir in the smoked paprika, salt, and black pepper.

10. Ladle the soup into bowls and top with crumbled bacon, extra shredded cheddar, and fresh parsley before serving.