Brown bacon in a large pot. Once it's fully cooked, remove with a slotted spoon and set on a plate lined with paper towels. Discard all but about 1 tbsp. of the bacon grease. Add the butter to the pot and melt.
Add the onions and garlic and cook 5-8 minutes until fragrant.
Add the cauliflower, potatoes, beans, chicken broth, salt, pepper, smoked paprika, and thyme to the pot. Bring to a simmer for about 20 minutes until the potatoes and cauliflower are tender.
Use an immersion blender or transfer in batches to a high-speed blender and blend until smooth. Return to the pot and add the cheddar cheese to the soup. Stir to melt.
Serve topped with additional cheese, crumbled bacon, and sliced green onion. Sour cream or plain Greek yogurt and crushed chips or crackers are also great toppings.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/lightened-up-loaded-baked-potato-soup/