Cauliflower Cheese Soup with Crispy Bacon

Cook the bacon in a skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet; discard the rest.

Melt the butter in the same skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Sprinkle the flour over the onion and garlic mixture and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the chicken broth, making sure to incorporate the roux and avoid lumps. Bring to a simmer.

Add the cauliflower florets to the pot and cook until tender, about 15-20 minutes.

Remove the pot from the heat. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.

Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is smooth and creamy. Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with crispy bacon crumbles and chopped fresh chives. Serve immediately.