Creamy Cauliflower and Bacon Soup

Ingredients

• 1/2 pound sliced bacon, cut into 1/2-inch pieces
• 1 medium onion, finely chopped
• 6 scallions, white and pale green parts only, thinly sliced
• 4 medium cloves garlic, thinly sliced
• 1 quart homemade or store-bought low-sodium chicken stock, plus more as needed
• 2 bay leaves
• 1 cup half & half or heavy cream
• 1 head cauliflower, cut into florets
• Kosher salt and freshly ground black pepper

Directions

1. Set a large Dutch oven over medium-high heat and add the bacon. Cook, stirring the whole time, until the pieces are fully crisp. Lift the bacon out with a slotted spoon and reserve it, leaving the rendered fat in the pot.
2. Stir in the onions, half of the scallions, and the garlic. Cook, scraping the browned bits off the bottom as you stir, until the onion has softened, about 5 minutes.
3. Pour in the chicken stock, bay leaves, half & half or cream, and cauliflower. Season with salt and pepper to taste. Put on the lid and cook until the cauliflower is very tender all the way through, about 30 minutes.
4. Puree the soup in batches until completely smooth. If your blender is not especially powerful, take out the bay leaf before you blend; for an extra-smooth finish, strain the blended soup through a fine mesh strainer. If the soup is thicker than you like, whisk in more hot chicken stock, 1/2 cup at a time, until the consistency is where you want it. Taste again and adjust with salt and pepper, then serve topped with the crisp bacon pieces and the remaining scallions.