Gary Rhodes - Vegetable Soup With Cheddar & Bacon

• 350 g cauliflower florets
• 350 g leeks, trimmed & sliced
• 350 g potatoes, diced
• 140 g grated cheddar cheese
• 150 g smoked bacon, chopped
• 1 teaspoon grated nutmeg
• 850 ml vegetable stock
• 300 ml milk
• 1 teaspoon English mustard
• salt & freshly ground black pepper, to taste
• grated cheddar cheese (to garnish)

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.

cauliflower florets, leeks, potatoes, cheddar cheese, bacon, nutmeg, vegetable stock, milk, english mustard, salt, cheddar cheese

Taken from www.food.com/recipe/gary-rhodes-vegetable-soup-with-cheddar-bacon-135351 (may not work)