Creamy Cauliflower Soup With Artichoke Hearts, Asiago and Bacon!

From Taste of Home Magazine -- Modified recipe from Mildred Caruso, Brighton, TN.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 5  cups  fresh cauliflower (1 large head, core and leaves removed, then chopped)
• 2 (14 1/2ounce) cans chicken broth
• 1⁄2 cup heavy cream
• 1⁄4 teaspoon nutmeg (freshly grated)
• 1⁄4 teaspoon pepper (freshly ground)
• 1 (12 -14 ounce) can artichoke hearts (drained and chopped)
• 1⁄2 cup asiago cheese (shredded)
• 6  slices bacon (cooked crisp, drained and crumbled)

Directions

1. Cook bacon until crisp; drain on paper towels and set aside.
2. Simmer cauliflower in chicken broth until tender (about 10 minutes). Puree in blender until it is as smooth as you'd like. Return to pot.
3. Add seasonings and heavy cream; heat through over very low heat.
4. Top individual servings with artichoke hearts, shredded Asiago cheese, and crumbled bacon.