Wash hands with soap and water. Wash and chop the celery and cauliflower.

Heat 2 tbs butter in a large pot over medium-high heat. Add the garlic and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Stir in cauliflower. Cook, stirring occasionally, until barely crisp-tender, about 4-5 minutes. Place the flour (or cornstarch for gluten-free) in a small bowl and add 1 cup broth, stirring to combine until smooth. Add the broth mixture, remaining broth, and 1 cup of milk to the pot, and cook, stirring frequently, until slightly thickened, about 3-4 minutes.

Bring to a boil; reduce heat and simmer until cauliflower is tender, about 12-15 minutes; season with salt and pepper, if desired.

Puree soup in batches in a blender (or use an immersion blender if you have one). Add the soup back to the pot and heat through.

Divide soup into 4 servings and top each with bacon bits. Serve with a buttered roll on the side (omit buttered rolls for gluten-free). The recipe makes 4 servings. Refrigerate leftovers within 2 hours.