Sauté the Aromatics: Melt butter in a large soup pot over medium heat. Finely chop the onions and add them with the garlic, then sauté in ghee or oil until soft and fragrant.
Add Cauliflower and Broth: Add in chop cauliflower and stock. Boil (stir often) and simmer for 15–20 minutes. or until cauliflower is tender.
Blend the Soup: Take off heat and blend with an immersion blender (or transfer to a regular blender) until smooth and creamy.
Stir in Cream and Cheese: If you blended the vegetables separately, return them to the pot with broth. Add the heavy cream and shredded cheese, stirring until completely melted and smooth.
Season and Serve: Add salt and pepper to taste. Or serve into bowls, and top with chives (and crumbled bacon if you want to indulge)!
