Step 1

In a large pot or dutch oven, fry the bacon slices until crisp then remove with a slotted spoon to paper towels to drain. Reserve 2 Tbsp of drippings in the pot.

Step 2

Add 2 Tbsp of butter or a couple of drizzles of olive oil to the reserved drippings. Saute onion, carrot and celery in the drippings until softened and beginning to brown, around 5 minutes.

Step 3

Add red pepper flakes and minced garlic, cooking until the garlic is fragrant around 1-2 minutes. Season with seasoned salt and black pepper to your taste.

Step 4

Add chicken stock and the cauliflower florets. Cook over medium-high until fork tender, around 10 minutes. Lower the heat to medium.

Step 5

Add the softened cream cheese and shredded cheddar cheese to the pot. Stir until completely melted and combined.

Step 6

Dissolve 3 Tbsp cornstarch in 1 cup cold milk. Stir into the soup. Repeat, if you'd like to add more liquid.

Step 7

Cook just until heated through and the soup has thickened. Adjust the seasonings to your taste.

Step 8

Add crumbled bacon and stir well. Reserve some bacon crumbles for garnishing.

Step 9

Serve immediately with shredded cheese, sliced green onion and bacon crumbles on top, if desired