Ingredients:
4 slices bacon, chopped
1 onion, chopped
Salt and pepper
2 garlic cloves, minced
4 cups plus 1 tsp. water
1 head cauliflower (2 lb.), trimmed and cut into florets
1/2 tsp. cornstarch
2 scallions, sliced thin
1/2 cup shredded cheddar cheese
Greek Yogurt (or sour cream), for serving
Directions:
1. Cook bacon in a Dutch oven over medium heat until crisp, 6 to 8 minutes; using a slotted spoon, transfer to a paper-towel-lined plate.
2. Add onion, 1 teaspoon salt, and 1/2 teaspoon pepper to pot and cook, stirring frequently, until softened, 5 to 7 minutes. Stir in garlic and cook for 30 seconds.
3. Stir in 4 cups water and half of the cauliflower florets and bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Add remaining half of cauliflower and simmer until tender, about 10 more minutes.
4. Working in batches, carefully transfer soup to a blender and puree until smooth, 30 seconds to 1 minute. Return soup to pot and bring to a simmer over medium-high heat. Whisk cornstarch with remaining 1 teaspoon water, stir into soup, and simmer 2 minutes.
5. Season with salt and pepper to taste and add more water if needed to achieve desired consistency. Portion into bowls and top with scallions, cheese, greek yogurt, and reserved bacon.