4 tbsp. butter
1 1/2 c. chopped onions
3 diced carrots
2 diced potatoes
1/2 lb. cauliflower florets
1 qt. chicken stock
7 slices bacon
4 slices French bread (about 1/2" thick)
1/4 lb. Gouda cheese

In a heavy skillet, melt the butter, add vegetables and cook 5 minutes, stirring frequently. Add the soup stock, bring to a boil, reduce heat and simmer until the vegetables are tender. Meanwhile, in a heavy skillet, fry the bacon until slices are brown and crisp, remove and drain on paper towels. In the bacon fat in the skillet, fry the slices of bread until crisp and brown on both sides. Drain the bread on paper towels.

To serve, preheat broiler. Pour soup into oven proof tureen. Float the bacon slices on the soup, cover the bacon by arranging the fried bread on top, then add the sliced Gouda cheese to cover the entire surface of the soup. Broil about 4" from heating element until the cheese melts and turns a delicate brown.