Ingredients:

  • 6 rashers thick-cut streaky bacon, diced (approx. 150 g)
  • 2 tbsp unsalted butter, or extra bacon fat
  • 1 medium yellow onion, finely diced (approx. 150 g)
  • 3 cloves garlic, minced
  • 1 large head cauliflower, chopped into small florets (approx. 900 g / 2 lbs)
  • 4 cups low-sodium chicken stock
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • Pinch of cayenne pepper (optional)
  • 4 oz full-fat cream cheese, softened and cubed
  • 1 cup heavy cream
  • 8 oz sharp cheddar cheese, freshly grated (divided)
  • 2 tbsp chopped fresh chives or spring onions

Instructions:

  1. Render the Bacon: In the large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving a handful for garnish. Leave about 2 tablespoons of rendered fat in the pot; drain and discard the rest, or add the butter now if needed.
  2. Sauté the Onion: Add the diced onion to the pot and sauté in the bacon fat/butter until translucent and softened, about 5–7 minutes.
  3. Bloom the Garlic: Add the minced garlic and cook for 1 minute until fragrant. Do not allow the garlic to burn.
  4. Add Cauliflower and Seasoning: Add the cauliflower florets, sea salt, pepper, and cayenne (if using). Stir well to coat the florets in the fat and seasonings.
  5. Add Stock: Pour in the chicken stock. It should just cover the cauliflower. Bring the mixture to a boil, then reduce heat immediately, cover, and simmer for 15–20 minutes, or until the cauliflower is fork-tender.
  6. Blend the Soup: Remove the pot from the heat. Carefully use an immersion blender to blend the soup until smooth and creamy. (If using a standard blender, work in batches, ensuring the lid is vented and covered with a towel to prevent steam pressure buildup.)
  7. Temper and Melt Dairy: Return the pot to low heat. Add the softened cream cheese cubes and heavy cream. Whisk until the cream cheese has melted completely and the soup base is uniform and velvety.
  8. Stir in Cheese: Gradually stir in 6 oz of the grated cheddar cheese, mixing until fully melted and incorporated. Check seasoning and adjust salt and pepper if necessary.
  9. Serve: Ladle the hot soup into warmed bowls.
  10. Load It Up: Garnish each serving generously with the reserved crispy bacon bits, the remaining grated cheddar cheese, and fresh chives.