In a large saucepan, melt the butter over low heat.

Add the chopped onions and garlic, cooking for 3 to 4 minutes until translucent.

Stir in the cubed potatoes, cauliflower florets, and vegetable broth.

Bring to a boil, then cover and simmer over medium heat for 20 minutes until vegetables are tender.

Using a blender or hand blender, puree the soup until smooth.

Return the mixture to the saucepan.

Over medium heat, warm the soup just before it starts to boil.

Gradually add the fontina, mozzarella, and cheddar cheeses to the soup, stirring until melted and combined.

Then stir in the half and half or heavy cream.

For the garnish, place the bacon slices between two sheets of paper towels on a microwave-safe plate.

Cook in the microwave for 1 minute, or until crispy.

Crumble the bacon.

In a small bowl, combine the crumbled bacon with the croutons, chopped chives, and parsley.

Divide the soup into bowls and top each portion with 1-2 tablespoons of the bacon-crouton mixture.