Whole30 Friendly Baked Potato Soup

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add one diced white onion and 4 minced garlic cloves and sauté until fragrant (5-7 minutes). Add 4-5 golden potatoes (cubed to be a little smaller than a tennis ball), 2 cups of cauliflower florets, 3 cups of chicken broth, and 1 cup of Ripple Foods half and half or almond milk. Season with salt, pepper, and a dash of cayenne. Bring to a boil over high heat, then cover and turn the heat to low. Let it simmer for 45 minutes. After simmering, use an immersion blender or a regular blender to blend the soup until smooth. If you prefer a chunky soup, you can remove some potato chunks before blending. Feel free to add more broth if the soup is too thick for your liking. Season to taste and top with bacon and scallions. For those not following Whole30, cheddar cheese and sour cream are highly recommended toppings.