Creamy Cauliflower Soup Heightened with Aged Cheddar, Pancetta, and Sauteed Leeks

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This flavourful soup from Nadia G. is packed with tasty ingredients and is the perfect warmer on a cold day.

Preparation time:
Cooking time: 20 minutes
Yield: 4

In a pot, heat the extra virgin olive oil over medium. Add the sliced pancetta to the pot and sauté it until crispy. Remove the cooked pancetta from the pot using a slotted spoon and set it aside. In the pancetta oil, sauté the leeks for a few minutes until soft.
Deglaze the pot with organic chicken stock. Add the cauliflower, russets, bay leaf to the stock and simmer for 15-20 minutes until veggies are fork-tender. Remove the pot from the heat. Fish out about one cup of cauliflower florets and potatoes and set them aside.
Puree the soup using a hand blender, and then put the cauliflower and potatoes pieces back into the pot. Add the aged cheddar, sea salt and freshly cracked pepper. Turn the heat down to medium-low and whisk until the cheese is melted.
Serve topped with crispy pancetta and fresh chives.