Evenly dice the peeled russet potatoes into 1/2 inch x 1/2 inch cubes. Bring the 2 cups of chicken stock to a boil. Add the potatoes and boil for about 7-10 minutes, or until fork tender. Using a slotted spoon, remove the potatoes and set side.

While the potatoes are boiling, begin cooking the bacon in a skillet until crispy and golden. Remove to a paper towel lined plate. Drain some of the fat off the skillet, but not all of it! Tear the bacon into chunks and set aside.

In the skillet with the bacon grease, add the garlic, onion, and celery. Cook over medium heat until the veggies have softened and garlic is fragrant. Set aside.

Chop the florets of the cauliflower off the stalk and remove the leaves. Bring the chicken stock back to a boil and add the cauliflower. Boil for 7-10 minutes, or until fork tender. Remove pot of chicken stock and cauliflower from heat and use an immersion (stick) blender to puree the stock and cauliflower or pour into a blender. Puree until smooth.

Return the cauliflower/chicken stock mixture to medium-low heat. Add all other ingredients, including ingredients that have been set aside, reserving about 1/4 of the bacon and 1 tablespoon of the chives. Heat for about 15 minutes, stirring occasionally, until cheese has melted and it’s heated through.

Garnish with remaining bacon and chives. Enjoy!