Prepare all produce and toppings by cubing the potatoes, microwaving the cauliflower, dicing the onion, chopping the green onions, mincing the garlic, and cooking/chopping the turkey bacon.

Fill a large soup pot with water, add potatoes, and bring to a boil. Cook 10-15 minutes or until tender. Drain, rinse, and add to blender (to cool).

In the same pot, add butter, ghee, or olive oil. Once melted/fragrent, add the onions, stems of the green onions, and garlic. Saute for 5-8 minutes until the onions are translucent and fragrant. Once onions are cooked, add the flour and spices. Stir continuously for 1-2 minutes.

Meanwhile, add ½ the cooked potatoes, the cooked cauliflower, and the bone broth into a high speed blender. Blend until smooth and transfer into soup pot.

Stir in milk, cheese, and Greek yogurt. Stir continuously until cheese and Greek yogurt are melted and fully incorporated into the soup.

Serve warm and garnish with green onions, turkey bacon, and additional cheese and Greek yogurt, if desired. Enjoy!