Roasted Cauliflower Potato Leek And Garlic Soup - cooking recipe

Ingredients

3 cups cauliflower, cut in small florets
2 cups potatoes, peeled and cut in 1-inch dice
2 cups leeks, white and light green parts only, sliced
1 head garlic
2 tablespoons olive oil, divided
1/4 lb bacon, diced
4 cups chicken stock
3/4 cup heavy cream
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
salt & pepper
1/2 cup white cheddar cheese, coarsely grated for garnish

Preparation

Preheat oven to 375 degrees.
Toss cauliflower, leeks and potatoes with 1-1/2 tablespoons olive oil and salt and pepper to taste.
Spread mixture on 2 large foil lined rimmed baking sheets that have been lightly coated with non-stick spray. Roast 20 - 25 minutes until tender and lightly browned.
Cut the top off the head of garlic place on a square of foil and drizzle with the remaining olive oil. Roast 25 - 30 minutes,until the bundle feels soft.
While the vegetables are roasting. cook the bacon in a large soup pot until it is crisp. remove from pan and drain on paper towels. Discard all but a scant tablespoon of the bacon drippings.
Squeeze the roasted garlic out of the skins and mash them with in a small bowl with 1/2 cup chicken stock until well incorporated. Set aside.
Add the cauliflower, potatoes and leeks to the pot along with any browned bits. Toss the vegetables to coat with the drippings in the pot. Add 1/2 cup chicken stock and stir to loosen the brown bits in the pot.
Add the remaining stock to the pan. Cover and bring to a boil. Reduce the heat and cook covered for 25 minutes.
Add the garlic/stock mixture and cook another 10 minutes. the vegetables should be very soft at this point.
remove the pot from the heat and blend until smooth using an immersion blender. Return the mixture to the stove.
Over low heat, add the cream and herbs. Cook until heated through.
Serve garnished with the reserved bacon and the grated cheese.