Pierce the medium russet potatoes with a fork and microwave on high for 5 minutes, then flip and cook for another 3-5 minutes until tender. Alternatively, bake at 400°F for 1 hour.

Chop the small head of cauliflower into florets, steam in a covered pot for 8-10 minutes.

Combine steamed cauliflower, chicken broth, and reduced-fat milk in the pot over low heat, stirring until warmed through.

Blend the mixture with an immersion blender until smooth, about 1-2 minutes.

Stir in light sour cream, half of the chopped chives, and season with salt and pepper. Simmer on low for 5-10 minutes.

Serve in warm bowls topped with cheddar cheese, remaining chives, and crumbled bacon.