Heat a large pot over medium-high heat. When the pot is hot, add the bacon to the pan and cook until crispy. Once the bacon is done, remove it from the pan and allow it to drain on paper towels. Reserve the bacon fat.
In the same pot as bacon, add 2 tablespoons of olive oil over medium-high heat. Add the onion and a pinch of salt and saute for 5 minutes, or until the onions are tender. Add the garlic and smoked paprika and cook for 1 minute.
Add the cauliflower florets to the pot, then the chicken broth until it just covers the cauliflower. Depending on the size of your head of cauliflower, you will need between 4-6 cups. Add another pinch of salt.
Turn the heat down to medium, cover the pot with a lid, and let it simmer for 15 minutes, stirring occasionally. Your cauliflower should be very tender when you pierce it with a fork.
When your cauliflower is very tender, use an immersion blender to blend and puree until the soup is very smooth. (If you are using a blender, blend in smaller batches to avoid a mess!)
Taste to see if you need to adjust the seasonings. If your soup is too thick, stir in some more chicken broth until it reaches the consistency you like.
Garnish with a sprinkle of smoked paprika, chopped chives or scallions, bacon bits, and cheddar cheese (optional).
Storing: Leftovers will last in the fridge for 4 to 5 days. Just keep it in a sealed container to keep the flavors fresh.Freezing: Keep the cooked and cooled batch in an airtight container or a sealed ziploc bag for up to 3 months. Let it thaw completely in the fridge before reheating.Reheating: Reheat the soup in the microwave and heat for 1 or 2 minutes until warmed through. You can also warm it on the stovetop over medium heat for a few minutes.