1 head cauliflower
16 ounces chicken broth
1/2 cup shredded cheese
4 ounces cream cheese
1 tbsp butter
5 strips bacon -- fried crisp
1/2 onion (chopped)
Break up the cauliflower into a soup pot and boil until tender in the chicken broth.
In a medium sauté pan, fry the bacon and onion until bacon is crisp and onion is tender, drain off excess bacon grease.
When the cauliflower is soft enough, remove from the broth with a slotted spoon and place in a blender. Process the cauliflower, cheeses and butter until smooth. Return the mixture to the broth.
You may have to add more broth, depending on the consistency. Stir in bacon/onions.
Simmer until warmed through.