Heat stock pot or dutch oven over medium high heat. Add bacon and cook, while stirring, until crisp. Remove bacon from pan and drain on plate. Reserve bacon for later. Discard all but one tablespoon bacon grease from stock pot.
Place pot used for bacon over medium heat. Add onion and leek. Sprinkle lightly with salt and pepper.
Cook onion and leeks, stirring occasionally, until edges begin to brown and the onions appear translucent. Add garlic and dried thyme to onion. Cook for one minute.
Add 1 quart of chicken stock. Heat on high, stirring occasionally until stock simmers. Add cauliflower and cover pot.
Using high heat, return to a simmer. Once soup comes to a simmer, turn heat to medium low. Simmer until cauliflower is very tender, about 12-14 minutes.
If using a blender, cover the top to prevent any escaping of the hot liquid.
Return soup to stock pot if using the blender option. Stir in the remaining two cups of stock. Bring soup to a simmer. Remove from heat. Stir in salt and pepper. Taste and adjust seasoning.
Stir in all but two tablespoons reserved bacon bits. Garnish with remaining bacon bits, a sprinkle of pepper and a sprig of fresh thyme if desired.
If I have leftover soup, I freeze it in pint sized freezer safe canning jars. It makes a perfect quick lunch.
Serving size: 1/6th of recipe
Fat (g): 7
Carbs (g): 7
Fiber (g): 4
Protein (g): 10
Net carbs: 3