Start by cubing the potatoes into small, even pieces to ensure they cook uniformly.

Microwave the cauliflower florets for about 5 minutes until tender.

Dice the onions finely, chop the green onions keeping the tops and stems separate, and mince the garlic.

Cook the turkey bacon in a skillet until crispy, then set aside for later.

In a large pot, bring water to a boil over medium-high heat. Add the cubed potatoes and cook them for 10-15 minutes until fork-tender.

Once cooked, drain the water, reserving half of the potatoes for later, and let them cool slightly.

In a high-speed blender, combine the reserved potatoes, cooked cauliflower, and bone broth. Blend on high for about 1-2 minutes until creamy.

In the same pot, melt butter, ghee, or olive oil over medium heat. Add diced onions, minced garlic, and chopped green onion stems, sauté for 5-8 minutes.

Sprinkle in flour and any desired spices, stir for 1-2 minutes until combined.

Pour the blended potato-cauliflower mixture into the sautéed aromatics, add milk, shredded cheese, and Greek yogurt, mixing well.

Allow the soup to heat through for 5-10 minutes, stirring occasionally. Serve garnished with green onion tops, crispy turkey bacon, and extra cheese or yogurt.