Begin by chopping all of the vegetables. Place the cauliflower in a small pot with 1 1/2 cups of the chicken stock and bring to a boil. Let it simmer for about 20 minutes, or until the cauliflower is soft when pierced with a fork. Pour it into the jar of a blender and let it cool.

In the bottom of a large stockpot, cook the bacon over medium-high heat until it is brown and crispy. Remove it to a plate lined with a paper towel, then add the onions to the bottom of the pot. Allow them to cook for 3-4 minutes, or until they are beginning to get soft and translucent, then add the celery, carrots, and garlic to the pot. Allow them to cook for another 5-8 minutes, or until they are becoming soft.

Blend the cooled cauliflower on high for a couple of minutes until it’s completely smooth, then pour it into the pot with the other vegetables. Add in the chopped potatoes, coconut milk, and the rest of the chicken broth and bring the soup to a simmer.

Allow it to cook for an hour to an hour and a half, stirring occasionally. You want the potatoes to be soft all the way through. Salt the soup to taste, and add extra chicken broth if you want to thin it down.