Sautee the onion and garlic in the olive oil in a large pot.
Add the cauliflower, potato and bone broth.
Let simmer for 20 minutes.
Once the potato is soft, transfer the soup to a blender and blend until smooth.
Add chopped chives and topped with shredded cheddar and bacon.
If you are aiming for super-smooth cauliflower soup, keep blending away. Actually, I recommend a Vitamix if you have one. It will get the job done quickly.
Want a chunkier more rustic potato soup? Use a slotted spoon to remove some of the potato and cauliflower pieces before you blend the rest of the soup. Then, after the paleo potato soup is blended to your liking, add the reserved veggies back in.
For a thinner soup, add more bone broth or up to a cup of coconut milk.
If you are a lover of bacon, fry the bacon before starting with the soup and reserve the bacon fat. Then use the bacon fat for sauteeing your veggies instead of the olive oil.