250g 97% fat-free bacon, finely chopped (half of it is to top it at the end so you can use less than 250g) 3 garlic cloves, crushed (I just use 3-4 teaspoons for minced garlic in a jar) 2 leeks – white part only - sliced 1 onion sliced 1/4 cauliflower, chopped roughly 500g potatoes – you can use Desiree but I use brushed because it's cheaper and it still tastes yummy 6 cups reduced-salt chicken stock
1/4 cup light thickened cream (if you run out you can use milk too – it will just be runny)
Heat about 2 teaspoons oil or the butter (tablespoon) in a large saucepan over medium-high heat. Add the chopped bacon and cook for 2-3 minutes or until crisp. Once cooked, move to a plate lined with paper towel.
Add remaining oil/butter, onion, garlic and leek to pan. Cook over medium heat for 5 minutes.
Add cauliflower, potato and stock (at this point, I would add all the veggies then top it up with water so it covers all the veggies, then would chuck in the stock cubes). Cover with a lid and increase heat and bring to the boil.
Reduce heat to low and simmer, stirring occasionally, for 25 minutes or until vegetables are tender (I leave mine fore about an hour just to make sure it is all soft). Stir in the bacon.
Blend soup until smooth. Return to saucepan over low heat and stir in cream. Simmer until hot but not boiling.
Ladle into bowls. Top with remaining bacon and a bit of parmesan and enjoy!