Place a large pot with lid (a 5-quart Dutch oven works well) over medium-high heat. Add Organic Valley Ghee to the hot pan. When ghee is melted, add onions. Sauté, stirring occasionally, for 5-7 minutes or until onions start to soften. Add garlic and cook, stirring, an additional 30-60 seconds until garlic is fragrant.

Add cauliflower florets, broth, thyme and rosemary. Stir and increase heat slightly to bring the liquid to a low boil. Reduce heat to medium-low and cover pot with lid.

Allow cauliflower to cook 20-25 minutes or until very tender (but not mushy).

Remove lid from pot and reduce heat to low. Carefully remove half of the cauliflower and broth to a blender pitcher or food processor and blend until smooth. Alternatively, you can use an immersion blender right in the pot and blend until some chunks remain.

Transfer blended soup back to pot, stir in Organic Valley Grassmilk® Whole Milk, Organic Valley Shredded Cheddar Cheese and kale. Heat over low heat 3-5 minutes or until kale is wilted.

Remove soup from heat, stir in Organic Valley Bacon, fresh chives and parsley. Taste and adjust salt and pepper as needed before serving.