10 slices bacon or bacon crumbles
2 large or 3 small heads of
4 cups chicken broth
1/2 large yellow onion, chopped
  (about 1-1/3 cups)
3 cloves garlic, pressed
1/4 cup salted butter
2 cups shredded cheddar
  cheese, plus extra for garnish
1 cup heavy whipping cream
Salt and pepper
Snipped fresh chives or sliced
  green onions, for garnish

Fry the bacon in a large skillet over medium heat. Transfer to a paper towel lined plate, allow to cool and then chop. Set aside in the refrigerator. Core the heads of cauliflower and cut the cauliflower into florets. Place the florets in a food processor and chop into small medium-sized pieces. In a large slow cooker, combine the chicken broth, onion, garlic, butter and cauliflower. Stir, cover and cook on high for four hours or on low for eight hours. Once the cauliflower is tender, switch the slow cooker to the keep warm setting and use a whisk to stir and mash the cauliflower to a smooth consistency. Add about three-quarters of the chopped bacon, the cheese and the cream. Season with salt and pepper to taste. Stir well until the cheese is melted. Serve garnished with additional cheese, the remaining bacon and chives or green onions, if desired.