Bacon Cheddar Faux-Tato Soup

I'm all for enjoying a bowl of warm potato soup, but do not enjoy all of the carbs it contains, so using my Twice Baked Faux-Tato recipe as inspiration, I came up with Bacon Cheddar Faux-Tato Soup.  The cauliflower provides an almost identical texture to potato soup and it makes a big enough batch to feed 12.  It really fits the bill and you will not regret giving it a try.

Bacon Cheddar Faux-Tato Soup

Ingredients: 
8 slices center-cut bacon, chopped
1/2 small onion, chopped or 1 teaspoon onion powder
1 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
1 large head shredded or grated cauliflower
2 Tablespoons water
2 cups chicken broth, divided
2 cups Half and Half
8 dashes Tabasco Sauce
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped

Directions:
1.)  Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion, celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.

2.)  Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and half and half then turn up heat and bring to a boil.

3.)  Turn down heat and simmer for 3-4 minutes, or until soup has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.

*I found it much easier to chop up my vegetables in the food processor.  For the cauliflower, pulse until it is the consistency of rice.*