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.
Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
On medium heat, add chicken broth, milk, potatoes and bring to a boil.
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.
Remove from heat. Ladle 1 cup soup into each bowl.
Top each serving with 2 tbsp cheese, remaining chives, and bacon.
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Nutrition
Serving: 1 cup, Calories: 200 kcal, Carbohydrates: 23 g, Protein: 14 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 17 mg, Sodium: 323 mg, Fiber: 3.5 g, Sugar: 6 g
