8 rashers of bacon
Half a head of cauliflower diced in to small chunks
1 litre of chicken or vegetable stock
1 leek, thinly sliced
1 table spoon of olive oil
Heat oil in a large saucepan over medium heat.
Add bacon, leek and garlic. Cook, stirring, for 8-10 minutes.
Once bacon is browned or crispy (however you like it), remove from heat and transfer those cooked ingredients to a large pot.
Add in the chopped potatoes, cauliflower, water and stock. Simmer, partially covered, for 45 minutes to an hour.
Once you get your potatoes and cauliflower extra cooked and soft, use a masher to mung up any of the big chunky bits still left. I like it a little rustic and clumpy but if you prefer you could use a stick mixer and puree it right down to a nice smooth consistency. You choose!
Once all ingredients are done to your liking add in seasoning of salt and pepper (again to your liking – I LOVE lots of salt, and my husband loves lots of cracked black pepper!), then stir in cream and simmer, uncovered, for 10 minutes.
Serve topped with chives and pepper, or even extra crispy diced bacon bits and serve with a warmed crusty bread. Yum!!!