Chop your uncooked bacon into about one inch pieces. Heat a large pot over medium-high heat, add the bacon and cook until crispy. Once the bacon is done remove it from the pan and allow it to drain on a paper towel.

Next, add the cauliflower, chicken broth, salt, pepper, garlic, onion, thyme and bay leaf to the pot. Bring the soup to a boil and then lower the heat. Let the soup simmer for 15 minutes or until the cauliflower are fork tender.

When the cauliflower florets are tender, turn off the heat and remove the bay leaf. Add the heavy cream and sour cream to the pot and use an immersion blender to blend until smooth.

Plate and top with bacon, chives, cheddar cheese and an extra dollop of sour cream if desired.