Ingredients
- 1 tablespoon olive oil
- 250 grams bacon rashers, short-cut, thinly sliced
- 400 grams leek, trimmed, halved length ways and thinly sliced (2 leeks)
- 600 grams cauliflower, fresh, trimmed and cut into small florets (½ medium cauliflower)
- 400 grams potatoes, peeled and chopped
- 6 cups chicken stock
- 2 bay leaves, fresh or dried
- Salt and pepper to taste
- Tasty cheese, grated for garnish
How to Make
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Step 1: Heat the oil in a large saucepan over medium heat until hot. Add the sliced bacon and cook, stirring occasionally, for about 4-5 minutes until just crisp. Transfer ¼ cup
 bacon to a plate lined with paper towel and set aside for the garnish. Add sliced leeks to remaining
 bacon in pan and cook, stirring often, for 4-5 minutes until tender
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Step 2: Add the cauliflower florets, chopped potatoes, bay leafs and stock to pan. Season with salt and pepper to taste. Cover and bring to the boil, stirring occasionally. Reduce heat to medium-low and cook, stirring often, for 30-35 minutes until vegetables are tender.
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Step 3: Remove the 2 bay leafs from the soup and using a hand blender, blend soup until smooth.
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Step 4: Warm soup over low heat. Season with salt and pepper (if needed) to taste.
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Step 5: Ladle into serving bowls.
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Step 6: Sprinkle with the cheese and reserved bacon and serve with some fresh warm crusty bread.
We hope you enjoy this recipe!
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