Instructions:
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
- Add the cauliflower florets to the pot and stir well to coat them with the butter, onion, and garlic mixture. Cook for about 5 minutes, stirring occasionally.
- Pour in the chicken broth, increase the heat to high, and bring the mixture to a boil. Reduce the heat to medium-low, cover the pot, and simmer for about 15-20 minutes, or until the cauliflower is tender.
- Use an immersion blender or transfer the mixture to a blender, and blend until smooth and creamy. Be careful when blending hot liquids and work in batches if necessary.
- Return the blended soup to the pot (if using a blender), and stir in the cooked chicken and heavy cream. Heat the soup over medium heat until warmed through, but do not let it boil.
- Season with salt and pepper to taste. Adjust the seasoning according to your preference.
- Serve the cauliflower cream of chicken soup hot, and garnish with chopped fresh parsley, grated cheese, or crumbled bacon if desired.
