Loaded Cauliflower Soup (Better than Potato soup)

Ingredients

6 bacon slices, chopped
1 cup chopped leek
1/2 cup chopped celery
4 garlic cloves, minced
8 cups chopped cauliflower florets and stems (from 1 [2 1/2-lb.] head)
3 cups unsalted chicken stock
1 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup half-and-half
2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
3 tablespoons chopped fresh chives

Cook bacon in a Dutch oven over medium, stirring often, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 1 tablespoon drippings in pan; discard remaining drippings.

Increase heat to medium-high. Add leek, celery, and garlic to hot drippings in pan; cook, stirring often, until crisp-tender, about 5 minutes. Add cauliflower, stock, salt, and pepper; bring to a boil. Cover and reduce heat to medium. Simmer until cauliflower is very tender, about 15 minutes.

Remove 1 cup vegetables with a slotted spoon; finely chop.

Pour remaining mixture into a blender; add half-and-half. Remove center piece of blender lid (to allow steam to escape); attach lid, and place a clean towel over opening in lid. Process, starting slowly and increasing speed, until very smooth, 1 minute and 30 seconds to 2 minutes. Return mixture to pan with chopped vegetables; cook over medium until warmed through, about 2 minutes. Ladle soup into bowls; top with bacon, cheese, and chives.