8 slices bacon, chopped
1 onion, chopped
2 ribs celery, diced
4 cup chicken broth
1 cup cauliflower florets 1 lb. boneless, skinless chicken breasts, cut into 1/2 inch pieces
salt and pepper
1/4 tsp dried thyme
1/4 tsp dried sage
2 TBS butter
3 TBS flour
1/2 cup heavy cream

In a large dutch oven cook 4 pieces of bacon over medium heat until crisp. Spoon off all but 1 TBS of bacon fat. Add onions and celery to the fat and cook until soft, about 4 minutes.
Add broth, cauliflower florets, chicken, salt and pepper, thyme and sage, stir. Bring to a boil and then lower heat to a simmer. Cook until cauliflower is fork tender and chicken is done, about 10 minutes.

Meanwhile, melt butter in a small skillet over medium heat. Add flour and stir until it makes a paste. Let cook for about 3-4 minutes to get rid of the raw flour taste. Whisk in 1 cup of chicken broth from the soup to the roux. Cook for 2 minutes. Add the thickened broth back to the soup. Stir in well. Add heavy cream and heat for 2 minutes longer.

Serve with crumbled bacon.