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To serve:
Heat the butter in a saucepan and fry the leeks and garlic over low heat until soft and transparent.
Add the cauliflower and chicken stock, cover and simmer over low heat until soft. Add the milk and puree until smooth.
Stir in the cheese and continue stirring until melted into the soup. Season to taste.
Using a frying pan, add the bacon, sage, leek and butter and fry until crispy.
Serve the soup with a spoon full of cultured cream on top. Sprinkle the crispy bacon mixture on top and serve with crispy croutons. Enjoy!
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