Step 1

In a large soup pot over medium heat, cook the bacon pieces while stirring, until golden brown, about 3 to 4 minutes.

Step 2

Add the diced onion and minced garlic to the pot and cook while stirring for 1 more minute.

Step 3

Add the cauliflower florets, potato chunks, and broth to the pot and bring to a boil. Turn the heat down to a low simmer and cook until the cauliflower and potatoes are tender when pierced with a fork, about 15 minutes.

Step 4

Dip a hand immersion blender into the pot and puree most but not all of the soup. Alternatively, pulse in a counter top blender until mostly smooth with some chunks remaining.

Step 5

Stir in the cream, butter, salt, and pepper. If desired, top with grated cheese, sliced green onions, and more bacon, and enjoy! Freeze the leftovers in individual portions for a rainy day.