Add potatoes and cauliflower, cooking until tender, about 15 minutes
Remove from heat, and use an immersion blender to semi puree the vegetables. (Its best to leave it a little bit chunky for texture)
Stir in lemon juice and pepper
Add the cheese to the pot, stirring until melted and blended.
Stir in bacon and chives.
Serve hot, garnished with extra cheese, if desired.
Even using no or low sodium vegetable stock, the cheese and bacon in this soup add plenty of saltiness, so no extra salt is added to the recipe.Leave out the bacon to make this soup vegetarian, and still delicious.