Skinny Baked Potato Soup | Cooking Professionally

Ingredients

• 2 medium russet potatoes, washed and dried
• 1 small head cauliflower, stem removed, cut into florets
• 1 1/2 cups chicken broth
• 1 1/2 cups reduced-fat milk
• 1/2 cup light sour cream
• 6 tablespoons chives, chopped, divided
• kosher salt, to taste
• black pepper, to taste
• 10 tablespoons reduced-fat cheddar cheese, shredded
• 3 slices center-cut bacon, cooked and crumbled