Creamy Cauliflower Soup with Bacon, Cheddar, and Chives

400g bacon, cut crosswise into 1/2-inch pieces
1 medium onion, chopped
1 medium (2 1/2 pound) cauliflower, cored and chopped into florets
2 cups chicken stock or broth
4 oz. cream cheese, cut into 6 pieces
1/4 cup heavy cream
2 tablespoons chopped fresh chives, divided
salt and freshly ground black pepper, to taste
1/2 cup shredded cheddar cheese
4 tsps bacon fat

**We pre-cooked the cauliflower for a speedier boil time.

In a large saucepan over medium heat, cook bacon pieces until crisp. Using a slotted spoon, remove bacon to a paper-towel-lined plate and set aside. Pour off bacon drippings, reserving 2 tablespoons in the pan (if you end up with less than 2 tablespoons of drippings, add enough butter to bring the total amount up to 2 tablespoons).

Add chopped onion to saucepan and cook, stirring occasionally, over medium-low heat until softened and lightly browned, about 10 minutes. Turn up the heat, add cauliflower and chicken stock and stir, scraping up the browned bits from the bottom of the pan. When liquid comes to a boil, cover, reduce heat, and simmer until cauliflower is tender enough to mash, 15-20 minutes.

Add the cream cheese and mash and stir the cauliflower and cream cheese with a potato masher. Stir in the heavy cream. If you would like a smooth soup, puree to desired consistency in the pot with an immersion blender, or in batches in a regular blender (then return to pot).

Stir in 3/4 of the reserved bacon pieces (save the extra for garnish) and 1 tablespoon of chopped chives (save the extra for garnish). Season to taste with salt and pepper.

Serve hot soup garnished with shredded cheddar cheese, bacon pieces, and chopped chives.

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user MICKEYMAB.