Prep Ingredients: Cube the potatoes and microwave the cauliflower until tender, then dice the onion, chop the green onions, and mince the garlic. Chop turkey bacon into bits.

Boil Potatoes: In a large pot, cover the cubed potatoes with water and boil over high heat for 10-15 minutes until fork-tender. Drain half for blending.

Sauté Aromatics: In the same pot, melt butter or oil over medium heat, then add chopped onions, green onion stems, and minced garlic. Sauté for 5-8 minutes until translucent.

Thicken Soup Base: Sprinkle in flour with the aromatics and cook for 1-2 minutes, stirring to avoid lumps and develop flavors.

Blend for Creaminess: Transfer cooled potatoes and steamed cauliflower to a blender with bone broth, blending until smooth. Pour back into the pot with the aromatics.

Combine Ingredients: Add milk, cheddar cheese, and Greek yogurt to the pot, stirring until melted. Simmer over low heat for about 5 minutes.

Serve Warm: Ladle the soup into bowls, garnishing with green onion tops, crispy turkey bacon, and additional cheese or yogurt if desired.