6 (or more if you like) slices cooked crispy bacon, crumbled. Save some bacon fat for cooking vegetables.
1 clove of garlic, minced
1/2 onion, diced (all vegetables can be chopped using a food processor on pulse).
2 carrots, peeled and diced
3 stalks celery, diced
1 head cauliflower, roughly chopped
4 cups chicken broth
1/2 cup milk or whipping cream
1/2 cup shredded cheddar cheese
Salt and freshly ground black pepper, to taste
1 tablespoons of parsley, chopped
spinach, a handful
Heat 1 tablespoon of bacon fat in a large pot. Add garlic, onion, and diced vegetables. Cook until onion is soft, about 5 minutes.
Add chicken broth and simmer vegetables for 10 minutes until cauliflower is soft.
Stir in cheese and milk until cheese is fully melted and incorporated into the broth.
Add salt and pepper to taste.
Add handful of spinach, and let it wilt.
Serve soup with fresh chopped parsley, top with bacon.