Cook the Bacon in a medium Dutch oven or medium stockpot.

Once the bacon is crispy, place it on a plate lined with paper towels and set aside.Remove all but 1 tablespoon of bacon fat from the pot and sauté your onions in the bacon fat until they turn golden brown.

Add the garlic to the pan and continue to cook for another minute just until the garlic becomes fragrant.

Add your chicken stock to the pan to the glaze the drippings from the bottom of the pot.

Place pieces of the cauliflower into a food processor or blender. Place on chopping mode and make small bits of cauliflower to create rice texture. Repeat this with the whole head of cauliflower. You will end up with about 8 cups of cauliflower.

Add the cauliflower to the pot and stir in the cream cheese, salt, and pepper. Continue to stir until the cream cheese is melted. Cover and turn the heat to medium-low allowing the soup to simmer for 30-45 minutes.

Using an Immersion blender or a stand blender, purée the soup until it’s creamy.

Place the soup back in the pot and stir in the cheese and most of the bacon.

Portion your soup into soup bowls and top with additional cheese, bacon, and scallions.