Step 1

Preheat your oven to 400°.

Step 2

Scatter the cauliflower on a rimmed sheet pan and toss with a tablespoon of olive oil, a couple pinches of salt and a 1/4 teaspoon of black pepper. Roast for 20-25 minutes. Let cool for a few minutes and then toss in a blender with the milk. Remove the center piece to the lid to your blender, cover the hole with a kitchen towel and puree until smooth. Pour the cauliflower puree into a large bowl.

Step 3

Meanwhile in a large Dutch oven, cook bacon on medium-low heat until crispy, turning often. Remove the bacon to a paper towel lined plate and set off to the side. Drain all but 1 tablespoon of the bacon fat. Add in the onion, garlic and thyme. Stir and cook for 5 to 8 minutes or until softened.

Step 4

Add in the diced potatoes, bay leaf, 1/2 teaspoon of kosher salt and chicken broth, cover and bring to a boil. Reduce the heat and simmer for 15-20 minutes (more or less depending on the size of the potatoes).

Step 5

Once the potatoes are cooked through, place a couple of ladles full of potatoes (no broth) into the bowl with the cauliflower puree. Next, place half of the remaining potatoes and broth into the blender and pulse once or twice until coarsely chopped. Pour into the bowl with the cauliflower puree. Repeat with the remaining potatoes, but this time puree until smooth. Pour the pureed potatoes in the blender into the dutch oven, then pour in the potatoes and cauliflower mixture from the bowl into the dutch oven as well and heat over medium.

Step 6

Taste and add 1 to 1-1/2 more teaspoons of salt and 1/4 to 1/2 teaspoon black pepper, or to taste. Stir in the 1/2 cup of sour cream or Greek yogurt until it has melted throughout the soup. Lastly, stir 1/4 cup of finely chopped green onions.

Step 7

Ladle the soup into bowls and top them with crispy bacon pieces and sliced green onions. Shredded sharp cheddar cheese is really good too.