Step 1

Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400F for 1 hour or until tender. Cool. Peel potatoes.

Step 2

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.

Step 3

On medium heat, add chicken broth, milk, potatoes and bring to a boil.

Step 4

Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.

Step 5

Remove from heat. Ladle 1 cup soup into each bowl.

Step 6

Top each serving with 2 tbsp cheese, remaining chives, and bacon.