Topped with Cherubic Gouda

Ingredients:

• 2 medium red potatoes, diced into 1” cubes
• 1 small celeriac, trimmed, peeled and diced into 1” cubes
• 1 medium cauliflower head, roughly chopped
• 1 tbsp. EVOO
• 1 large leek, chopped
• 4 cloves garlic, minced
• 4 cups vegetable stock
• 4 oz. of Cherubic Gouda, shredded
• 6 slices bacon, crumbled
• ½ cup of Greek yogurt
• 1 bunch chives, chopped
• 1 bunch scallions, chopped
• 1 tsp Kosher salt
• 1 tsp black pepper

Directions:

1. Preheat the oven to 375° F. Toss the celeriac and cauliflower in 1 tablespoon of olive oil and transfer to a baking sheet. Bake until lightly browned, about 25-30 minutes. Set aside.
2. Cook bacon in a cast iron skillet over low-medium heat until crisp. Transfer bacon to a paper towel-lined plate and set aside.
3. Add one tablespoon of bacon droppings to a Dutch oven or stockpot over low-medium heat. Once the bacon drippings are hot again, add in the chopped leek and cook until translucent, about 5 minutes. Add the garlic and cook for an additional 2 minutes, stirring so the garlic does not burn.
4. Add the roasted vegetables, diced potatoes, vegetable stock, salt and pepper into the pot and bring to a boil. Cover and reduce heat to medium to simmer. Cook until the potatoes are tender, about 15-20 minutes.* Remove from heat.
5. Using an immersion blender, blend the soup together until you have a creamy, thick soup.  Alternatively, blend in a blender in batches making sure to be careful, as the soup is hot. If using a blender, let the soup cool for about 5 minutes before blending and place a towel over the lid before blending. Pour back into the pot and cook for an additional 2-3 minutes, until warmed through. Season to taste with more salt and pepper if necessary.
6. Divide the soup into bowls. Top with shredded Cherubic Gouda, a dollop of Greek yogurt, bacon bits, chives and scallions.

*You can always add an additional cup of vegetable stock or water if the liquid is getting too low.