Chop bacon into small pieces.

Cook bacon in a large saucepan over medium heat until crisp.

Remove bacon with a slotted spoon, reserving 2 tablespoons of drippings in the pan.

Drain bacon on paper towels.

Chop onion.

Add chopped onions to reserved drippings and cook for 8 minutes, or until tender.

Peel and chop potato.

Add chicken broth, water, and potatoes to the saucepan.

Stir and bring to a boil.

Reduce heat to medium-low, cover, and simmer for 15 minutes, or until potatoes are tender.

Cut cauliflower into small florets.

Stir in cauliflower florets and cook for 7 minutes, or until tender.

Stir in 1/4 cup of shredded Italian cheese and 1/3 cup of buttermilk ranch dressing.

Blend the soup in batches in a blender until smooth.

Ladle the soup into 4 bowls.

Sprinkle bacon over the soup.

Top with the remaining shredded Italian cheese.

Drizzle with the remaining buttermilk ranch dressing.

Sprinkle with chopped fresh dill.