Directions

1. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the stockpot.
2. Melt butter in the stockpot. Add garlic, onion and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
3. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 4-5 minutes.
4. Whisk in flour until lightly browned, about 1 minute.
5. Stir in chicken broth and milk, and cook, stirring frequently, until slightly thickened, about 3-4 minutes.
6. Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste.
7. Puree with an immersion blender until desired consistency is reached.
8. Serve immediately, garnished with bacon and parsley, if desired.