Directions

1. 1. Place the cauliflower and sliced garlic in a medium saucepan, add chicken broth to cover. Boil until completely tender (aout 15 minutes).
2. 2. While the cauliflower is cooking, fry the bacon crisp, and remove to a plate. In the bacon fat, sauté the onion until tender.
3. 3. Using a slotted spoon, put the cauliflower and garlic in the food processor, reserving the broth in the saucepan. Add the cream cheese, sharp cheddar cheese, and butter. Process until smooth. The mixture will be a light pumpkin colour.
4. 4. Return this mixture to the saucepan with the cooking liquid. Add the onions and stir over medium heat. You might need to add some more chicken stock to the pan, depending upon how much liquid cooked out during the cooking.
5. 5. Crumble the bacon into the soup, and allow the soup to come to a simmer. Taste and add salt and pepper.