Preparation Steps

• Pierce potatoes with a fork; microwave on high for 5 minutes, turn over and microwave another 3-5 minutes until tender. Alternatively, bake at 400F for 1 hour until tender. Cool and peel potatoes.
• Steam cauliflower in water until tender; drain and return to pot.
• In a large pot, combine chicken broth, milk, and potatoes; bring to a boil.
• Use an immersion blender to puree the mixture until smooth. Stir in sour cream, half of the chives, salt, and pepper. Cook on low for 5-10 minutes, stirring occasionally.
• Remove from heat. Ladle into bowls and top with cheese, remaining chives, and crumbled bacon.