6 slices bacon, chopped
1 large or 2 small leeks, washed well, halved lengthwise and sliced
2 cups white mushrooms, coarsely chopped
1 stalk celery, chopped
2 cups cauliflower florets
4 cups chicken broth
sea salt and pepper to taste
2 tablespoons heavy cream
4 oz crumbled goat cheese
- Heat a soup pot over medium heat and cook bacon until crisp. Remove bacon from pan and set aside. Pour off all but 1 tablespoon bacon fat, reserving remaining fat for another use.
- Add leeks, and sauté about 5 minutes, scraping up brown bits from the pan. Add mushrooms and cauliflower and cook, stirring, a few minutes until vegetables begin to soften. Add chicken broth and bring to a boil. Lower heat, cover and simmer for 15 minutes, until vegetables are tender.
- Puree soup with an immersion blender until smooth. Season with salt and pepper. Stir in bacon and cream and serve with goat cheese sprinkled over the soup.