Step 1

Cook bacon in a 5 1/2 qt+ heavy-bottomed soup pot or dutch oven over med/high heat until browned. Remove bacon with slotted spoon to paper-towel-lined plate.

Step 2

Pour the bacon grease into a bowl. Spoon 3 Tbsp of bacon grease back into the pot and discard the rest. Add diced onion and sauté 5 min or until soft.

Step 3

Add chopped potatoes and cauliflower, 7 cups warm water along with 4 tsp salt, 1/2 tsp black pepper and cayenne pepper to taste. Stir and bring to a boil. Add 1 cup cream, reduce heat to a simmer, cover and cook until potatoes are cooked through (about 15 min).

Step 4

Meanwhile cook your corn. Drain and cover to keep warm.

Step 5

Puree the soup in batches in a blender until completely smooth (making sure your blender has a little breathing hole at the top so you don't create a suction vacuum from the hot liquid. Return soup to the pot and season to taste (for an adult soup, we add another 1/2 tsp cayenne). To serve, Ladle into warm bowls and garnish generously with bacon bits, cooked corn kernels and fresh parsley.