Slice bacon into bite-size pieces (tip: the colder it is, the easier to slice.) Cook in a large stock pot until crisp. Remove bacon with a slotted spoon to drain on paper towels. Reserve about 1-2 tablespoons bacon drippings in pan and discard the rest (tip: stuff a paper towel into one of those empty bean cans and carefully ladle grease on top).

Add diced onion and garlic to pan with reserved bacon drippings and sauté for 2-3 minutes, until onion starts to soften.

Add diced ham, potatoes, beans, smoked paprika, salt and pepper broth to pan and stir to combine.  Bring soup to a boil and then reduce to a simmer. Simmer for about 15-20 minutes or until potatoes are tender.

Remove from heat.  Carefully transfer about 3-4 cups of the soup to a blender  (leave the plug in the lid off to let steam escape and cover with a paper towel to avoid splashes while you blend). Blend until completely smooth. You could also use an immersion blender in place of a blender but I do prefer the blender as it will get a better puree!)

Add blended soup back to pot and stir to combine. Add liquid smoke and cooked bacon to soup and stir. Add additional salt and pepper  to taste. The need for salt really depends on the ham and bacon you use so I kept it low on purpose. Ladle into bowls and top with extra bacon if desired and croutons.