Baked Potato Soup with Cauliflower
Pierce potatoes with a fork; microwave on high for 5 minutes, turning and microwave for another 3-5 minute or until tender. Cool and peel.
Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to the pot. On medium heat add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. (I don't have an immersion blender so I transferred the soup in batches to a blender.)
Add sour cream, half of the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally. Remove from heat. Ladle 1 cup servings into each bowl. Top with cheese, remaining chives, and bacon crumbles.
Who Dished it first? Skinnytaste