Start by cooking the bacon in a large pot over medium heat. Let it crisp up to golden perfection. Once cooked, remove the bacon and set it aside. Keep the drippings in the pot; they will add savory flavor to the soup.

In the same pot, add the chopped onion and sauté until translucent. This should take about 5 minutes. Add the minced garlic and cook for another minute, releasing those beautiful aromas.

Next, toss in the broccoli florets, cauliflower, and grated carrots into the pot. Sauté for about 3-4 minutes. The vegetables will begin to soften slightly.

Pour in 3 cups of chicken stock and toss in the bay leaf. Stir everything together and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 10 minutes, or until the vegetables are tender.

After the vegetables have cooked, carefully remove the bay leaf. Using an immersion blender, purée the soup until it's mostly smooth, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.

After blending, return the soup to the pot (if using a regular blender). Gradually stir in the shredded cheddar cheese. If the soup is too thick, pour in the remaining 1 cup of chicken stock until desired consistency is reached.

Finally, season your soup with smoked paprika, nutmeg, salt, and pepper to taste. Crumble the crispy bacon into the soup, saving a few pieces for garnish. Serve hot, and enjoy!