Creamy Cauliflower Soup

In a large Dutch oven or soup pot, melt butter over medium-high heat. Stir in chopped onion and sauté until the onions are clear and slightly brown.
Add the minced garlic and cook for an additional minute.
Add chopped cauliflower, chicken broth, spices, and the bay leaf. Increase heat to high and bring soup to a boil. Cover the pot, reduce heat, and simmer for 20 minutes until the cauliflower is soft and can be pierced with a fork.
Remove soup from heat and remove the bay leaf. Process the soup with an immersion blender and blend until smooth and thick.
Stir in the heavy cream and season with salt and pepper. Adding more salt if needed for taste.
Ladle the soup into bowls and top with a dash of paprika, bacon bits, shredded cheese, green onion, a drizzle of olive oil, or sour cream.