Gather all the ingredients: hash browns, riced cauliflower, bacon, onion, garlic, flour, chicken stock, milk, cheese, sour cream, salt & pepper, and green onions.

Get out a large soup pot and cook the bacon until crispy. When finished transfer to a plate with a paper towel to drain off the grease. Dice up the bacon once it has cooled.

In the same pot, add the onion and saute for 5 minutes, until soft. Then add in the garlic and cook until fragrant, about 2 minutes.

Next, stir in the flour into the onions and garlic and cook for 1 minute. Then stir in the stock until all combined. Lastly, add in the milk, hash browns, and cauliflower rice.

Bring soup to a boil, then reduce the heat to medium-low and simmer for 15 minutes. Make sure to stir every couple of minutes so the bottom doesn't burn.

Once the soup has simmered for 15 minutes, stir in the cheddar cheese, sour cream, salt & pepper and cooked bacon bits.

Serve with toppings: green onions or chives, shredded cheese, bacon and sour cream. Enjoy!