Shamelessly ripped from Rebecca's post on www.apinchofhealth.com. FYI, I didn't grab it because it was low-carb or anything. Just seemed like it'd taste good.

I added the bouquet garni.

Ingredients:

1 tbs olive oil

250g bacon rashers, finely chopped.

2 large leeks, trimmed and sliced

600g of cauliflower florets-small

OPTIONAL: 2 medium potatoes- peeled and chopped- would be okay without it-maybe add some more cauliflower?

6 cups of chicken stock

salt and ground pepper

bouquet garni (Parsley, Thyme wrapped in a bay leaf and tied with string)

1/3 cup of cream

grated cheese

Method:

1. Heat oil in saucepan. Add bacon and cook, stirring often, for 3-4 minutes or until tender. Remove 2 tbs of bacon to a plate and set aside. Add leeks to pan and cook, stirring often, for 3minutes until soft.

2. Add cauliflower, potatoes, bouquet garni and stock to pan. Season with salt and pepper to taste. Cover and bring to boil, stirring occassionally. Reduce heat to medium-low and cook, stirring often, for 30-35minutes or until veggies are tender. Remove bouquet garni.

3. Using blender or food processor, puree soup until smooth and return soup to pan. Warm soup over low heat. Stir in cream (don't boil!). Serve soup topped with reserved bacon and grated cheese.

Goes well with a Pane di Casa or other mediterranean style bread.