Begin by cooking the bacon in a skillet. Once the bacon is fully cooked, remove from pan.
In a large stock pot, heat oil and butter and melt. Add your celery, carrots, and onion. Cook for 5 minutes on medium heat until softened.
Add your garlic and cauliflower, and cook for 2-3 more minutes.
After the garlic is fragrant, add your chicken stock and salt and turn heat to medium low. Simmer for 30 minutes.
After simmering, you can choose to leave it chunky or puree it. Then, add your heavy cream and cheese and stir. Serve with bacon crumbled on top.