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Creamy Cauliflower and Potato Soup

Creamy Cauliflower and Potato Soup

1 tablespoon olive oil
250g 97% fat-free bacon, finely chopped
3 garlic cloves, crushed
2 leeks, halved, washed, thinly sliced
1/4 cauliflower, trimmed, cut into small florets
500g Sebago or Desiree potatoes, peeled, diced
6 cups reduced-salt chicken stock
1/4 cup light thickened cream
toasted wholegrain bread, to serve

1. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add bacon. Cook, stirring often, for 3 minutes or until crisp. Remove to a plate lined with paper towel.
2. Add remaining 2 teaspoons oil, garlic and leek to pan. Cook, stirring often, over medium heat for 5 minutes. Add cauliflower, potato and stock. Partially cover. Increase heat to medium-high and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 25 minutes or until vegetables are tender. Stir in half the bacon.
3. Blend soup, in batches, until smooth. Return to saucepan over low heat. Stir in cream. Heat, without boiling, until hot. Ladle into bowls. Top with remaining bacon. Sprinkle with pepper. Serve with toast.

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