In a largedutch oven
over medium-high heat, add ghee. Once melted, add onion and saute until soft and translucent, about 5 minutes. Add garlic and red pepper flakes and saute until aromatic, about 1-2 minutes.
If you'd like to make this a low-carb soup, substitute the potatoes for a second head of cauliflower.
If you'd like to make this a vegan soup, substitute olive oil for ghee and leave off the bacon garnish.