Shredded cheese (cheddar or pepper jack works well)
Green onion and bacon bits for garnish
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Let's Make It
Chop cauliflower into chunks. Boil until tender in chicken broth, butter, and garlic powder. This can take about 20-30 minutes.
Drain cauliflower, reserving your broth. Puree in blender, adding the heavy cream and using the reserved broth until the soup is a consistency of your choice. The amount of broth determines the thickness of the soup. You may want to use some black pepper to taste, but usually you won't need to add salt because the broth is salty enough.
Top with shredded cheese, and garnish with chopped green onion and real bacon bits.