Ingredients

The following ingredients have 4 Servings
  • 3 strips bacon
  • 1/2 cup yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 head cauliflower (approx 2 lbs) (cut into florets)
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 cup sharp white cheddar cheese (grated)
  • 1 tablespoon chives (chopped)

Instruction

  • Heat dutch oven or large pot over medium heat, add the bacon, and cook to desired crispness. Remove the bacon (save for topping), drain the grease, reserving 1 tablespoon in the pot.
  • Add the onion to the bacon grease in the pot and cook over medium heat until the onions are softened. Stirring occasionally.
  • Add the garlic and cook for an additional 30 seconds.
  • Pour in the broth, add the cauliflower, salt, and pepper. Bring to a boil. Simmer for 15-20 minutes until the cauliflower is softened.
  • Using an immersion blender, blender, or food processor blend the soup until smooth and creamy. (Be careful when transferring hot liquids and allow the soup to cool briefly before putting a lid on the blender)
  • Serve the soup warm with toppings of choice.