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In a big pot on the stove on medium high heat add olive oil and add the onions.
You do not need to dice anything finely because everything will be puréed at the end.
Add the carrots, celery, garlic and sauté for a few minutes.
Season with salt, pepper, and stir again. Add the cauliflower florets and potatoes.
Cover with enough stock and water and put just enough to cover the veggies. Let it come to a boil. Reduce the heat to medium-low and partially cover it with a lid, let it cook for 25 to 30 minutes or until the veggies are soft.
Once the soup is done, you can use a stick blender to blend until smooth. You can also blend the veggies with the stock in batches in a blender if you don’t own an immersion blender.
If blending with a blender, pour the creamy soup back in to the pot and taste for salt. Serve with bacon bits and chives.