Step 1

Fry bacon in a pot till crispy and remove to plate. Crumble it into pieces for garnish.

Step 2

In bacon grease, add in onion and garlic and sauté for 3-4 minutes. Add in cauliflower florets along with salt, pepper and thyme. Mix well and cook for 5 minutes.

Step 3

Stir in chicken broth and cook for about 10 minutes till the cauliflower gets tender.

Step 4

Blend 3/4 of the cauliflower mixture in a blender leaving 1/4 behind in the pot. Mix blended cauliflower back into the pot and keep on simmering 5 minutes. Alternately, you can use an immersion blender.

Step 5

Add in sour cream, cream and 1 cup cheddar cheese and mix well.

Step 6

It's ready to serve. Optionally, if you want thicker consistency, mix 2 Tbsp regular flour or almond flour with cream into a slurry. Gradually stir into the soup until you get the desired consistency.

Step 7

Ladle the soup into bowls and top it with remaining cheddar cheese, bacon bits and chopped scallions. Serve hot.