Creamy Cauliflower Soup

2 large heads Cauliflower, chopped
1 large Sweet Onion, chopped
3 tsp Garlic (6 cloves), chopped/minced
5 slices Applegate Turkey Bacon, chopped
6 cups Kitchen Basics Unsalted Chicken Stock
1/2 cup Shredded Cheese, optional (I use Sargento Reduced Fat Mexican Blend or Kroger's Hispanic Blend)
Sour Cream, optional

Nutritional facts include cheese, but not sour cream, as it is added to individual bowls (if desired).

Spray saute pan w/cooking spray.  Cook bacon over medium heat for 5 mins.  Add onion and cook an addtl 5 mins.  Reduce heat, add garlic, cook approx 2 mins.  Deglaze saute pan w/about 1/2 cup stock.  Combine cauliflower, stock, bacon, onion, and garlic, in large pot.  Bring to a boil.  Cover, reduce heat, and cook 20 mins.  Remove from heat and cool.  Puree in batches in blender until smooth.  I usually puree the entire pot of soup twice, returning it to the pot the second time and adding the cheese (optional), and heating to desired temp.  Ladle into bowls and serve w/sour cream, if desired.

Serving Size: Makes sixteen 1 cup servings.