Creamy Cauliflower and Bacon Soup

In a large pot over medium heat, cook the chopped bacon until it becomes crispy. Remove the cooked bacon from the pot and set it aside, leaving the bacon grease in the pot.

In the same pot with the bacon grease, add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent.

Add the chopped cauliflower florets to the pot and sauté for an additional 2-3 minutes, stirring occasionally.

Pour in the chicken or vegetable broth, covering the cauliflower. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the cauliflower is tender.

Use an immersion blender or transfer the soup to a regular blender (in batches if needed) and blend until smooth.

Return the blended soup to the pot and place it over low heat. Stir in the heavy cream and shredded cheddar cheese. Continue to heat and stir until the cheese is fully melted, and the soup is creamy.

Season the Creamy Cauliflower and Bacon Soup with salt and black pepper to taste. Adjust the seasoning as needed.

Serve your keto-friendly soup hot, garnished with chopped chives if desired, and topped with the crispy bacon bits.