Pierce the potatoes all over and microwave on high power for 5 minutes. Flip the potato and microwave for an additional 3-5 minutes until the potatoes have softened. Cool completely, then peel and roughly chop.

Fill a large pot with 1 inch of water, then place a steamer basket inside. Heat to a boil over high heat then add the cauliflower to the basket. Cover and steam for 4-6 minutes until the florets are tender. Drain.

Place the empty pot back onto the stove over medium heat and add the potato, cauliflower, water, bouillon cubes, and butter. Bring to a boil.

Once boiling remove the soup from the heat, add the cashews and allow the soup to cool briefly.

Working in batches transfer small amounts of the soup to the blender, blend for 45-60 seconds until smooth, then return to the soup pot over low heat.

Once all of the soup is blended and back in the pot add the sour cream, chives, coarse kosher salt, and black pepper to taste.

Reduce the heat to low and cook for 5 minutes to thicken. Remove from the heat and ladle into serving bowls. Garnish the soup with shredded cheese and chives if desired.