1 head of cauliflower chopped
Handful of baby carrots
4 cups chicken broth
4-6 red potatoes, diced
1 green onion, chopped
4 strips of cooked bacon, chopped
1 1/2-2 cups cheddar cheese
Put carrots, cauliflower and chicken broth in a pot and boil until carrots and cauliflower are very soft. Pour in blender and blend until smooth. Return the purreed mixture to the pot. This is you soup base.
Place diced potatoes in a separate pot of salted water and boil until soft. Once potatoes are soft, drain and add to your soup base. Add green onion, cheese and chopped bacon. Stir to combine.