1. In a large Dutch oven, cook your bacon over medium heat until crispy. Remove and set aside, leaving about 2 tbsp of bacon fat in the pot.
2. Add your butter to the pot. Stir in your onions, salt, pepper, paprika, and cayenne. Cook until the onions start to soften, about 5 minutes.
3. Add in your garlic, stirring for 30 seconds until fragrant.
4. Sprinkle in the flour and stir well. Cook for about 2 minutes.
5. Slowly pour in half of your chicken broth, stirring to combine, then add the rest. If the base seems too thick, add in the third cup of broth.
6. Add in your broccoli, carrots, and chicken bouillon. Stir and bring the soup to a simmer. Cover, reduce heat, and let it simmer for about 10-15 minutes, or until the veggies are tender.
7. Turn off the heat and pour in your cream, stirring well.
8. Add in your cheese, stirring until melted.
9. Top each bowl with extra cheese and reserved bacon. Enjoy!
