Bring 4 cups of vegetable broth to a boil.

Add cauliflower, reduce to simmer, and let cook for 10-15 minutes, until cauliflower is fork tender.

Once cauliflower is cooked, remove from heat.

Add to blender along with milk, and blend until pureed. Depending on the size of your blender, you may have to do this in batches.

Set cauliflower cream aside.

In large soup pot or dutch oven, heat olive oil over medium heat.

Add onion and carrots and cook until starting to soften, about 5 minutes.

Add garlic and cook another minute.

Next add the potatoes, then remaining 1 cup of vegetable broth and cauliflower cream.

Bring to a boil, then simmer for 15-20 minutes, until potatoes are tender.

During last 5 minutes, add the corn.

Ladle into bowls and top with bacon, chives, and cheese.

Enjoy!