Prepare your ingredients by cubing the potatoes, microwaving the cauliflower until tender, dicing the onion, mincing the garlic, and chopping the green onions.

In a large pot, bring water to a boil, then add the cubed potatoes. Cook for 10-15 minutes until fork-tender.

Transfer half of the cooked potatoes into a blender with the cauliflower and chicken bone broth. Blend until smooth.

In the same pot, melt butter or oil over medium heat. Sauté the onion, green onion stems, and garlic for 3-5 minutes.

Sprinkle flour over the sautéed vegetables, stirring constantly for 1-2 minutes.

Pour the blended mixture back into the pot and stir to combine, adding more broth if needed.

Slowly add milk, cheddar cheese, and Greek yogurt to the pot, stirring until melted and integrated.

Serve warm, garnished with green onion tops, turkey bacon pieces, and extra cheese or yogurt.