Creamy Cauliflower and Cheddar Soup with Canadian Bacon

In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and cook until softened, about 5 minutes.

Add minced garlic and cook for 1 minute more, until fragrant.

Add cauliflower florets and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until cauliflower is very tender.

While the soup simmers, cook diced Canadian bacon in a skillet over medium heat until crispy. Set aside, reserving some of the rendered fat if desired.

Remove pot from heat. Using an immersion blender, carefully blend the soup until smooth. Alternatively, let the soup cool slightly and blend in batches in a regular blender.

Return the soup to the pot. Stir in heavy cream and 1 cup of shredded cheddar cheese. Heat gently until the cheese is melted and the soup is smooth and creamy. Do not boil.

Season with salt and pepper to taste.

Ladle soup into bowls. Top with crispy Canadian bacon, remaining cheddar cheese, and chopped fresh chives (if using). Serve immediately.