2 russet potatoes, washed and dried
1 small head of cauliflower, stem removed cut into florets
1 1/2 cups fat free chicken broth
1 1/2 cups 1% reduced-fat milk
1/2 cup light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
2 cloves garlic, minced
6 tbsp chopped green onions
3 slices bacon, cooked and crumbled
salt and freshly cracked black pepper

Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 4 minutes, until tender.

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, garlic and potatoes then mash with a potato masher then bring to a boil. With a blender or food processor puree until smooth or desired consistency. Add sour cream, half the chives, salt and pepper to taste and cook on low another 10 minutes, stirring occasionally.

Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, green onions, and bacon.