cut "flowers" from the stem. slice the stem and cut it into cubes. cut the stems of the flowers in half lengthwise , cutting thru the flowers. leave pieces large. add to a 3 quart pot that has a lid. set aside.
peel and dice the onion. add to the pot.
add the water to the pot. place pot on high heat.
add bouillon cubes, pepper flakes, garlic powder, and black pepper. stir in bacon drippings. cover and bring to a boil.
reduce heat and cook, covered , for 20 minutes.
meanwhile, cube your cheese and measure your potato flakes. after the soup has cooked for 20 minutes add the cheese and return the lid for about 2 minutes to melt the cheese. then stir in the potato flakes. Serve.