Begin by heating a pan over medium heat, then add the diced D'Orsogna Streaky Bacon. Cook the bacon until it becomes crispy, then transfer it to a plate lined with paper towels to absorb any excess oil. Set the bacon aside for later use.

In a large pot, heat a tablespoon of oil and sauté the diced onion over medium heat until it turns translucent, which should take about 3 to 4 minutes. Next, add the roughly chopped carrots and celery, cooking them for an additional 5 minutes while stirring occasionally.

Add the minced garlic, cumin, and paprika to the pot, allowing the spices to release their aroma. Afterward, stir in the diced sweet potatoes, ensuring they are well coated with the spice mixture.

Pour in 6 cups of chicken stock, ensuring the vegetables are fully submerged. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes, or until the sweet potatoes and carrots are tender.

Using an immersion blender, carefully puree the soup until smooth. For a chunkier texture, blend only half and leave the rest as is. Stir the crispy bacon back into the soup, then ladle it into bowls and serve warm, optionally garnishing with additional bacon and a sprinkle of paprika.