Optional garnish: fresh chopped sage and pastured, organic bacon bits (I recommend Pederson's Farms), white truffle oil
In a large dutch 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.
Add cauliflower florets and diced potatoes and cook until browned and softened, about 10 minutes, stirring frequently. Add miso and stir until fragrant, about 1 minute. Add coconut milk and bone broth, stir until combined. Season with salt and pepper, to taste.
Reduce heat to low, cover and cook for 30 minutes, or until potatoes and cauliflower are fully softened.
Using an immersion blender (I recommend Cuisinart's), puree the mixture until smooth and creamy. If you like a chunkier chowder, you can leave a few larger pieces, but if you prefer something extra smooth, make sure you blend it thoroughly.
Garnish with freshly chopped sage and crispy bacon bits. Serve and enjoy!
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.