Cauliflower Mushroom Bacon Soup

6 slices bacon, chopped
1 large or 2 small leeks, washed well, halved lengthwise and sliced
2 cups white mushrooms, coarsely chopped
1 stalk celery, chopped
2 cups  cauliflower florets
4 cups chicken broth
sea salt and pepper to taste
2 tablespoons heavy cream
4 oz crumbled goat cheese

1. Heat a soup pot over medium heat and cook bacon until crisp. Remove bacon from pan and set aside. Pour off all but 1 tablespoon bacon fat, reserving remaining fat for another use.
2.  Add leeks, and sauté about 5 minutes, scraping up brown bits from the pan. Add mushrooms and cauliflower and cook, stirring, a few minutes until vegetables begin to soften.  Add chicken broth and bring to a boil.  Lower heat, cover and simmer for 15 minutes, until vegetables are tender. 
3. Puree soup with an immersion blender until smooth. Season with salt and pepper. Stir in bacon and cream and serve with goat cheese sprinkled over the soup.