Instructions

1. Heat some oil in a large pot over medium-low heat.
2. Add the leeks and cook them for 5 minutes, stirring frequently.
3. Stir in the garlic and cook for another minute.
4. Add in the potato, cauliflower, broth, a cup of water, and some pepper and increase the heat, bringing it all to a boil.
5. Cover the pot and set it to simmer for 20 minutes then remove the pot from the heat and let it cool while you do the next steps.
6. Spray a medium skillet with cooking spray and heat it over medium-high.
7. Add the bacon and cook it until it’s as crispy as you see fit.  
8. Let the bacon dry on a paper towel, then chop it into small pieces to top with the soup once it’s finished.
9. Take a hand held blender and immerse it in the soup.  Blend it until it’s smooth.  If you don’t have a hand held one, blend the soup in batches in a regular blender.
10. Put it all back in the main pot and stir in the cheddar cheese until it’s blended and melted and season the soup with a little more pepper.
11. Serve the soup topped with the bacon, a pinch of cheddar, and some green onions.  Enjoy!