4 slices bacon, diced
2 tbsp unsalted butter
2 cloves garlic, minced
1 onion, diced
2 carrots, diced
2 stalks celery, diced
1/4 all purpose flour
4 cups chicken broth
1 cup 2% milk
1 head cauliflower, roughly chopped
1 bay leaf
Salt and pepper, to taste
2 tbsp fresh parsley, chopped
Heat a pot on medium heat, then add bacon and cook until crispy and brown. Transfer to a paper towel lined plate and set aside.
Melt butter in a large stockpot on medium heat and add the garlic, onion, carrots and celery. Cook and stir until softened, about 3 or so minutes. Add in the cauliflower and bay leaf. Cook until barely tender, about 3 minutes.
Whisk in flour until lightly browned, about 1 minute. Whisk in chicken broth and milk, and cook while whisking constantly until slightly thickened, about 3 minutes.
Bring to a boil, reduce heat and simmer until cauliflower are tender, about 12-15 minutes, season with salt and pepper to taste. Add more milk if needed until consistency is right.
Serve and garnish with bacon and parsley, if desired.