Place the cauliflower in a steam basket, set it over boiling water and cook until super tender, about 8 to 10 minutes.
Meanwhile, cook the bacon in a large stock pot set over medium heat, until it’s nice and crispy. Remove the bacon to a plate with a slotted spoon but leave the fat in the stockpot.
Throw in the onion and cook until translucent and fragrant, about 2 minutes. Then, add the potatoes, salt, white pepper and chili flakes and continue cooking for 2 to 3 minutes, until the potatoes are well coated in the bacon fat and spices and start to color slightly.
Pour in chicken stock, water, onion powder, garlic powder, paprika, celery seeds and turmeric. Bring to a boil, then reduce the heat and simmer uncovered until the potatoes become soft, about 8 to 10 minutes.
When the cauliflower is nice and tender, take it off the heat and carefully transfer it to your blender or food processor. Add a couple of ladlefuls of the hot liquid from the simmering soup and process on high speed until super smooth and silky in consistency. Pour that right back into the stockpot and stir until well incorporated.
Finally, add the cooked chicken (save a little bit for garnish if you want to) and arugula. Stir delicately until the arugula is completely wilted and the chicken is warmed all the way through.
Serve immediately, garnished with a few pieces of cooked chicken and a sprinkle of crispy bacon.