I like soups served tableside for the reason you mention. I think it goes double for inexperienced servers, to wit it is easier to pour from a pitcher than to skillfully walk two soup bowls across a room.
That said, I hate the new trend of chefs showing up at the table to spoon over a sauce or pour soup. I don't know what to do with them when they get there. They all stare expectantly, and I kind of want them to leave quickly so that I can eat my food. It's an odd thing.
In this case, though, it might not be a bad solution. If you are more comfortable in your skill pouring, do it. But be clean, keep moving and try your hardest to stay out of any awkward situations which come from people talking to you. You'll do fine.
Best story on this -- we were at Manresa several months ago and the chef came by to pour something about 2/3 of the way through dinner. We told him everything had been great (true) and he awkwardly said they still had time to screw up. Everything from that point on was screwed up. Sadly, the next time I saw him he was buying questionable, out of season asparagus at the Point Reyes corner grocery in August talking about celebrity farmers.