Baked Potato Soup

My attempt at this didn't really turn out all that "soupy", but it was delicious nonetheless.

2 large baking potatoes, peeled and halved lengthwise and thinly sliced crosswise
3 cups milk
Salt and pepper
1/2 head cauliflower, cored and chopped
1 bunch scallions, white and green portions thinly sliced separately
4 slices bacon (I omitted the bacon)
1 cup shredded cheddar
1/4 cup sour cream (I used light)

In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt. Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10-15 minutes. Add the remaining one cup milk, then puree the soup. Season with salt and pepper. Microwave the bacon at high power until crisp, 3-4 minutes; crumble (I skipped this step, obviously). Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumble bacon and scallion greens.

Source: Everyday with Rachael Ray magazine