1.Heat oil in a saucepan over moderate heat. Add onion and bacon. Cook, stirring, 3 minutes, or until soft. Add garlic. Cook, stirring, 1 minute or until fragrant.
2.Add potato, cauliflower and stock. Bring to the boil. Reduce heat to low. Simmer 12 minutes, or until vegetables are tender. Remove from heat. Cool slightly.
3.Blend soup, in batches, until smooth. Return to saucepan. Stir in cream and parmesan. Warm gently over low heat until heated. Season. Ladle into serving bowls. Sprinkle with chives. Serve with bread.
For a vegetarian option: Omit bacon and replace chicken stock with vegetable stock. Use an all-purpose potato or a waxy potato as these will hold their shape during cooking.Note