1. Bring the stock to boil in a large saucepan. 2. Add the cauliflower, leeks, diced potato, nutmeg and seasoning. 3. Cover and boil for 15 minutes until the vegetables are tender. 4. Place the bacon pieces into a frying pan and dry-fry until crispy; set to one side. 5. Pour the vegetables and stock into a blender and blitz until smooth. 6. Pour back into the saucepan and stir in the milk, mustard and cheddar. 7. Check the seasoning and bring to a simmer. 8. Serve the soup garnished with bacon and grated Cheddar cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
