If using bacon, cook until crispy and set aside, reserving the fat.

Melt butter (or use reserved bacon fat) in a large pot over medium heat. Add garlic and cook until fragrant.

Add cauliflower and broccoli to the pot. Pour in broth and bring to a boil. Reduce heat and simmer until vegetables are tender (about 15-20 minutes).

For a chunky soup, leave as is. For a smoother soup, use an immersion blender or transfer to a regular blender and blend until smooth.

Stir in heavy cream (if using). Season with salt and pepper to taste.

Serve hot, garnished with crumbled bacon (if using).