Loaded Faux-Tato Soup

• 4 bacon slices, chopped
• 1 1/2 cups diced onion (from 1 medium onion)
• 1/2 cup diced celery (from 2 stalks)
• 2 heads cauliflower, chopped
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 4 cups chicken stock
• 1 cup heavy cream
• 1 1/2 cups pre-shredded Cheddar or Mexican cheese blend, divided
• 1/4 cup sour cream
• 1/4 cup sliced scallions

1. Cook bacon in a Dutch oven over medium-high, stirring often, until bacon is crisp, about 10 minutes. Transfer bacon to a plate lined with paper towels to drain.
2. Add onion and celery to bacon drippings over medium-high; cook, stirring constantly, until softened, about 5 minutes. Add cauliflower, salt, and pepper; cook, stirring often, for 2 minutes. Add chicken stock, and bring to a boil. Reduce heat to medium; cover and cook until cauliflower is tender, 10 to 15 minutes. Uncover and simmer 10 minutes.
3. Transfer soup to a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process for 30 seconds or until desired consistency. Return soup to Dutch oven over medium-low. Stir in cream, and bring to a low simmer. Stir in 1 cup of the cheese until melted; remove from heat. Top each serving with sour cream, scallions, cooked bacon, and remaining cheese.

bacon, onion, celery, cauliflower, kosher salt, black pepper, chicken stock, heavy cream, cheese blend, sour cream, scallions

Taken from www.myrecipes.com/recipe/loaded-faux-tato-soup (may not work)