Ingredients
- 1 Tablespoon extra-virgin olive oil
- 6 slices thick cut pepper bacon chopped
- 3 leeks chopped, white part and just a little green
- 1 head cauliflower chopped into bite sized pieces
- 2 baking potatoes peeled and chopped
- 4 cups chicken stock
- 1 cup heavy cream
- 2 cups cheddar cheese shredded
- chives for garnish
- salt and pepper to taste
Servings:
Instructions
- Heat the olive oil in a large pot. Add the bacon and saute until golden brown. Remove the bacon but leave all the drippings in the pan. Reserve the bacon for later.
- Saute the leeks in the oil/drippings in the pan about 3 minutes until soft. Add the potatoes and cauliflower. Toss them around until they are caoted with the oil. Continue to saute until they begin to color a little.
- Add about a cup of the chicken stock to the pan stirring to deglaze and get all of the lovely brown bits. Add the remaining chicken stock and bring to a low boil. reduce heat and simmer about 20 minutes until all the vegetables are tender.
- Remove the pot from the heat and puree with an immersion blender until almost smooth. If you like your soup chunky, remove some of the cauliflower and potatoes before you puree. Put them back in the pot once everything else is smooth.
- Return the pot to the heat . Stir in the cream and heat gently . Slowly add the shredded cheese and stir until each addition is melted and blended. Add 3/4 of the reserved bacon. Continue to heat gently until the fragrent steam rising almost makes you swoon.
- Serve in soup bowls topped with the last 1/4 of the bacon and some snipped chives
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