In a large stock pot over medium high heat, melt butter and add minced garlic, chopped cauliflower, and artichoke hearts. Saute and stir for 10 minutes.

Add chicken broth or vegetable broth and stir. Bring pot to a boil, lower heat, cover and simmer for 45 minutes.

Remove pot from heat. Using an immersion stick blender or hand mixer, blend soup in the pot until pureed (can still have small chunks).

Add heavy cream, garlic powder, sea salt, onion powder, and black pepper. Blend again for a few seconds, just to combine.

Ladle soup into bowls and garnish with chopped bacon and scallions.