1 medium all-purpose potato, cut into 1-inch cubes
1 Knorr® Vegetarian Vegetable Bouillon Cubes
1 bay leaf
1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 slices bacon, crisp-cooked and crumbled (optional)
Melt margarine in large saucepot and cook leek over medium heat, stirring occasionally, until tender, about 4 minutes. Stir in water, cauliflower, potato, Knorr® Vegetarian Vegetable Bouillon Cube, bay leaf and thyme. Bring to a boil over high heat. Reduce heat and simmer covered, stirring occasionally, 30 minutes or until cauliflower and potato are tender. Remove bay leaf.
Puree soup with hand-held/immersion blender or in blender. Season, if desired, with salt and ground black pepper. Garnish with bacon.