Clean the cauliflower. Remove the leaves and tough stems. Cut into florets and rinse them.

Peel the potatoes and cut them into large chunks.

In a large pot, add the cauliflower florets, potatoes, the bouillon cube of your choice, and pour in the milk.

Simmer gently for 30–35 minutes. Check doneness by inserting a knife into the potatoes and cauliflower—they should be tender but not mushy.

Transfer the vegetables (potatoes and cauliflower) to a blender. Blend, adding the cooking liquid as needed to reach your desired velvety consistency.

In a skillet, cook the bacon bits until golden and crispy, without adding extra fat.

Crumble the blue cheese with a fork.

Pour the velouté into bowls, top with some bacon bits, and finish with a sprinkle of blue cheese.

It's ready!