Place your bacon in a heavy bottom stock pan over medium heat, cook until crispy.
Remove the bacon from the pan but leave half the fat.
Add the onion and garlic to the pan. Cook until the onions become translucent.
Add in the cauliflower, potatoes and stock.
Bring up to a boil, cover and reduce to a simmer for 15 minutes.
Blend the soup leaving a little bit of texture.
Stir in the milk, butter, salt and pepper.
Pour into your bowl than top with the sour cream, green onions and cheese.
Serve with some crusty bread.