Potato and Cauliflower Soup

Potato and Cauliflower Soup

30 oz bag frozen diced hash browns 

12 oz bag frozen riced cauliflower
8 slices bacon (thick sliced)
1 small yellow onion, diced (about 1 cup)
4 cloves garlic, minced 
1/4 cup all-purpose flour
2 ½ cups chicken stock
2 cups milk
1 cup shredded sharp cheddar cheese
½ cup sour cream
1 tsp salt
½ tsp pepper
optional toppings: sliced green onions or chives, shredded cheese, crumbled bacon, sour cream

In a large soup pot over medium-high heat, cook bacon until crispy. Transfer the bacon to a separate plate and dice once cooled. 

Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and sauté for an extra 1-2 minutes, stirring occasionally, until fragrant. Stir the flour into the mixture and sauté for an additional 1 minute to cook the flour, stirring occasionally. Then stir in the stock until combined, followed by the milk, hash browns and cauliflower rice.

Bring soup to a boil, then reduce heat to medium-low, cover, and simmer for about 10-15 minutes. Stir the soup every few minutes so that the bottom does not burn.
Stir in the cheddar cheese and sour cream, salt, pepper and cooked bacon bits. Serve with toppings!

Found this recipe here...