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Ingredients
1 Head cauliflower
4 Bacon strips
4 Tablespoons butter
2 Garlic cloves, minced
2 Cups heavy whipping cream
2 Teaspoons salt
1 Teaspoon black pepper
1 Cup cheddar cheese
Instructions
Cut the cauliflower into 1" pieces and set aside.
Cut the bacon into strips, brown in a skillet until crispy and set on a paper towel to drain.
In a heavy bottomed pot, add butter to melt. Stir in garlic, and cauliflower and saut� for 5 - 7 minutes, to allow veggies to sweat and soften. Continue to simmer for an additional 15 minutes to allow the cauliflower to completely soften.
Gently mash the cauliflower, leaving some of the pieces in larger sizes. Add cream and broth, salt & pepper and stir to combine. Simmer for 5 minutes on medium low heat, stirring infrequently to thicken, but not burn.
Once soup begins to thicken, add cheese and stir to melt. Stir in bacon. Allow to heat through on low for another 5 minutes.
Serve hot, topped with additional bacon and cheese, sour cream and green onions if desire