1 tablespoon extra-virgin olive oil
6 slices Pancetta, finely diced
1 leek, washed and dried, thinly sliced
6 cups organic chicken stock
1 small cauliflower, chopped into bite-size pieces
2 russet potatoes, diced
1 bay leaf
3/4 cup aged Cheddar cheese
Pinch sea salt and freshly ground black pepper
Fresh chives, minced
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