Creamy Loaded Baked Potato Soup (with hidden veggies)

1. In a pot on medium heat, cook your chopped bacon until browned. Then, remove from the pot and set aside for later.
2. Sauté the chopped onions in the remaining bacon grease for 10 minutes, then add in the minced garlic and flour and sauté for an additional minute.
3. Add in the defrosted cauliflower and chicken broth. Bring to a boil and cook for 10 minutes. Then, blend with an immersion blender until smooth.
4. Add in the cubed potatoes and water and boil for 15 minutes, or until you can easily pierce the potatoes with a fork.
5. Mix in your seasonings, whole milk, shredded cheese, and half of the cooked bacon. Then, simmer on medium-low for 10 minutes, or until the soup has thickened.
6. Top with more shredded cheese, sour cream, the remaining bacon, and chopped green onions. Enjoy!