Easy Cauliflower Soup

4 slices of bacon

2 garlic cloves, minced

1 tablespoon olive oil

2 tablespoons all-purpose flour

2 cups chicken broth

4 cups cauliflower , freshly grated or frozen

2 tablespoons water

2 cups 2% milk

2 1/2 cups sharp cheddar cheese, divided

2 green onions, chopped

1/2 cup heavy cream

1. Whisk together flour and 1/4 cup chicken broth in a small bowl and set aside.
2. Add garlic and olive oil to a large saucepan, then season with salt and pepper and cook about a minute or two.
3. Meanwhile, cook up bacon in a skillet or medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Chop into pieces.
4. Add cauliflower to the pot and stir to combine. Add water and place a lid on top to steam cauliflower until tender, stirring a couple times, about 5 minutes.
5. Add remaining chicken broth and milk then turn up heat and bring to a boil.
6. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 15 minutes, or until soup has thickened.
7. Stir in 2 cups cheddar cheese a little at a time until smooth.
8. Serve, topped with remaining shredded cheese, a dash of heavy cream, the bacon and green onions.