Cauliflower, Leek, Bacon Soup

Cauliflower is such a great substitute for potatoes when you are trying to reduce your carbohydrates low.  

Ingredients

5 slices bacon

2 large leeks, chopped and cleaned
1 head cauliflower, roughly chopped
4 cups chicken stock/vegetable stock
½ cup chopped flat-leaf parsley
Freshly ground black pepper to taste

Instructions
1. Place bacon in a large saucepan cook until crispy and browned on both sides. Remove bacon, leaving the fat in the pan, roughly chop and set it aside. Add leeks to pot and sauté together in the fat until lightly golden
2. Stir in cauliflower and cook for another 2-3 minutes before adding the chicken stock.   Bring mixture to a boil and then immediately reduce to simmer. Cook for about 20 minutes, until cauliflower starts to soften.
3. Add most of the bacon and parsley back into the soup, reserving a little for garnishing. Purée until smooth.  Add salt and pepper, adjusted to taste.