2 medium russet potatoes, washed and dried
1 small head of cauliflower stem removed cut into small florets or 16 oz Riced cauliflower
1-2 tsp garlic, minced
1 small onion, diced
1 1/2 cups chicken broth
1 1/2 cups milk
salt and freshly cracked black pepper
1/2 cup light sour cream or greek yogurt
Shredded sharp cheddar cheese
4 slices bacon
Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 – 5 minutes, until tender.
Meanwhile, in a large pot cook the bacon and set aside.
In the same pot over medium heat, cook the garlic, onions and cauliflower in the bacon grease.
Add chicken broth, milk, potatoes and bring to a boil.
Use an immersion blender to puree until smooth or a potato masher.
Add sour cream, salt and pepper and cook on low another 5-10 minutes, stirring occasionally. If soup is to thick add more chicken broth.
Remove from heat. Ladle 1 cup soup into each bowl.
Top each serving with cheese, chives and bacon.