Creamy Potato Soup (with Cauliflower, Carrots, and Onions snuck in)

I seriously have a problem. I am overcome with urges to see how many veggies I can sneak into one meal so my kids get enough vitamins and nutrients (they don't exactly like Total cereal or eating veggies, so this is how I do it.) This potato soup is really, really good, easy to make and has some great vitamins in them for the kiddos. No one guessed what "the secret ingredients" were either, they couldn't even tell.

Ingredients:
1 pouches of instant potatoes (prepared according to directions), or 4 or 5 potatoes cooked (I peel and boil them, but you could also use left over mashed potatoes)
1 cup pureed cauliflower (I cut up a large head of it, steam it, puree it, then freeze it until I am ready to use it again)
1 cup evaporated milk
8 oz. cream cheese
3 carrots, cut in chunks(or 1/2 bag of baby carrots)
1 onion, cut in chunks
4 cloves garlic
Extra Virgin Olive Oil
4 to 6 cups chicken broth (depending how thick you want your soup)
salt and pepper to taste
Bacon (optional)
Cheese (optional)
Parsley (optional)

In food processor, chop up carrots and onions (this gets them small enough so that they can't be picked out). Heat EVOO in large pot, add carrots and onions and saute for a few minutes. Add garlic. Saute for about a minute longer. While this is sauteing, prep potatoes. Add, potatoes to carrot/onion mix. Add cauliflower, chicken broth, milk. While this is heating up, cut up cream cheese and add to soup. Continue to heat, stirring often to break up pieces of cream cheese. Add salt and pepper to taste (it will need salt, for sure. Unless you use a flavored pouch of instant potatoes). If soup is too thick, add chicken broth. If it is not thick enough, add some instant potatoes. Add parsley (I don't know that it actually adds flavor, it just looks pretty). Top with Bacon and cheese.