• Add broth and water to a large pot and bring to a boil
• Cut florets off one head of cauliflower and add to boiling broth. Cook until tender.

Saute Items

• Thinly slice onion, 3 carrots, and celery stalks, then saute in a pan over medium-high heat

Vegetable Puree

• Cut small florets off second head of cauliflower, then peel and dice remaining 2 carrots
• Add sauteed vegetables, cooked cauliflower from the pot, and about 1 cup of the broth to a blender and puree.

Combine Ingredients

• Add raw cauliflower and diced carrots to the broth and cook for about 7 minutes until tender.
• Add pureed mixture to the pot and stir to combine.
• Cook pack of bacon (extra crispy) while the contents of the pot simmer. Set grease from bacon aside in a glass measuring cup (need around ¼ cup)
• Add ¼ cup bacon grease to the pot and stir to combine
• Add Heavy Whipping Cream and black pepper to the pot and stir to combine.

Serve

• Ladle into bowls and garnish with cheddar cheese and crumbled bacon