Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.

Add cauliflower and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until cauliflower is tender, about 15-20 minutes.

Using an immersion blender, blend the soup until smooth.

Stir in cream cheese and parmesan cheese until melted and smooth.

Season with garlic salt and pepper to taste.

Serve hot, garnished with crumbled bacon.