Prepare the Ingredients

1. Chop the Vegetables: Start by peeling and dicing the potatoes, carrots, and onion. Mince the garlic. Set aside.
2. Slice the Sausage and Bacon: Slice the smoked sausage into thin rounds and chop the bacon into small pieces.

Cook the Bacon and Sausage

1. Render the Bacon: In a large soup pot, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Brown the Sausage: Add the sausage to the same pot and cook until browned, about 3-4 minutes. Remove the sausage and set aside with the bacon.

Make the Soup Base

1. Sauté the Vegetables: In the same pot, add the chopped onion and garlic. Sauté over medium heat for about 3 minutes until softened and fragrant.
2. Add Carrots and Potatoes: Stir in the diced carrots and potatoes, then cook for an additional 5 minutes, stirring occasionally.
3. Add Broth and Water: Pour in the chicken or vegetable broth and water, bringing the mixture to a boil.
4. Simmer: Once the soup comes to a boil, reduce the heat to low and let it simmer uncovered for 30-40 minutes, or until the vegetables are tender.
5. Add the Sausage and Bacon: Stir in the cooked sausage and bacon, then add the dried thyme and smoked paprika. Season with salt and pepper to taste.
6. Simmer Again: Let the soup simmer for another 10-15 minutes to allow the flavors to meld together.

Blend the Soup (Optional)

For a creamier texture, you can blend a portion of the soup. Using an immersion blender, blend about 2 cups of the soup until smooth, or transfer the soup in batches to a regular blender. This step is optional but creates a wonderful creamy consistency without adding any cream.

Serve and Garnish

1. Serve: Ladle the soup into bowls, making sure each serving has some of the sausage, bacon, and veggies.
2. Garnish: Top with a dollop of sour cream and a sprinkle of fresh parsley for added flavor and color.