Cauliflower and Bacon Soup

Ingredients1 head of cauliflower - approx 1.2kg
4 medium potatoes, peeled and sliced into 2cm thickness
4 rashers of bacon or 8 pieces of shortcut bacon, diced
1 leek (white part only) diced
2 cups chicken stock
1 can skim evaporated milk
Pepper

Method:
Cut the florets off your cauliflower and boil/steam it with the potato slices until soft

In a large stockpot, add a little oil and over moderate heat, fry the leek and bacon, until soft. Add stock and raise the heat to a simmer.
When your potatoes and cauliflowers are cooked, drain well, then put in the stockpot with the other ingredients, and simmer for a further 15 minutes.
Transfer in batches, to your food processor and puree, when all is done transfer back to the stockpot.
Add a good lashing of pepper and the tinned evaporated milk, stir well.
Leave to simmer for a further 5-10 minutes, serve with buttered toast or bread.