Name: Cauliflower, Leek and Bacon Soup
Prep time: 25 min
Cook time: 50 min
Ingredients: 1 tbsp olive oil; 250g short-cut bacon rashers, thinly sliced; 2 leeks, trimmed, halved lengthways and thinly sliced; ½ (600g) medium cauliflower, trimmed and cut into small florets; 400g potatoes, peeled and chopped; 6 cups chicken stock; Grated reduced fat tasty cheese, to serve

1 tbsp olive oil
250g short-cut bacon rashers, thinly sliced
2 leeks, trimmed, halved lengthways and thinly sliced
½ (600g) medium cauliflower, trimmed and cut into small florets
400g potatoes, peeled and chopped
6 cups chicken stock
Grated reduced fat tasty cheese, to serve

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Heat oil in a large saucepan over medium heat until hot. Add bacon and cook, stirring occasionally, for 4-5 minutes until just crisp. Transfer ¼ cup  bacon to a plate lined with paper towel and set aside. Add leeks to remaining  bacon in pan and cook, stirring often, for 4-5 minutes until tender
Add cauliflower, potatoes 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
Using a hand blender, blend soup until smooth. Warm soup over low heat. Season with salt and pepper to taste. Ladle into serving bowls. Sprinkle with cheese and reserved bacon, and serve

Heat oil in a large saucepan over medium heat until hot. Add bacon and cook, stirring occasionally, for 4-5 minutes until just crisp. Transfer ¼ cup  bacon to a plate lined with paper towel and set aside. Add leeks to remaining  bacon in pan and cook, stirring often, for 4-5 minutes until tender
Add cauliflower, potatoes 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
Using a hand blender, blend soup until smooth. Warm soup over low heat. Season with salt and pepper to taste. Ladle into serving bowls. Sprinkle with cheese and reserved bacon, and serve

Heat oil in a large saucepan over medium heat until hot. Add bacon and cook, stirring occasionally, for 4-5 minutes until just crisp. Transfer ¼ cup  bacon to a plate lined with paper towel and set aside. Add leeks to remaining  bacon in pan and cook, stirring often, for 4-5 minutes until tender
Add cauliflower, potatoes 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
Using a hand blender, blend soup until smooth. Warm soup over low heat. Season with salt and pepper to taste. Ladle into serving bowls. Sprinkle with cheese and reserved bacon, and serve