Cook the diced bacon in a large pot over medium heat for 6-8 minutes until crispy. Remove with a slotted spoon and set aside on kitchen paper, leaving the rendered fat in the pot.

Add butter to the bacon fat and melt over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent.

Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.

Pour in the chicken stock and bring to a gentle boil. Add the chopped broccoli florets and reduce heat to medium-low.

Simmer for 10-12 minutes until the broccoli is very tender and easily pierced with a fork.

Using an immersion blender, partially blend the soup, leaving some chunky pieces of broccoli for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.

Reduce heat to low and stir in the double cream, cream cheese, and Dijon mustard until the cream cheese is fully melted and incorporated.

Gradually add the shredded cheddar cheese in small handfuls, stirring constantly until each addition is melted before adding more.

Season with smoked paprika, salt, and black pepper to taste. Stir well and let simmer on low for 2-3 minutes, ensuring the soup does not boil.

Ladle the soup into bowls and top with the reserved crispy bacon bits and freshly chopped chives before serving.