Boerendkass Soup (Dutch Cheese Soup)

Ingredients

• 2 teaspoons Margarine, divided
• 1/4 cup Diced onion
• 1 cup Small cauliflower florets
• 3 ounces Pared potato, 1/2-inch cubes
• 1/4 cup Carrot, 1/2 inch cubes
• 1/4 cup Pared celeriac, 1/2 inch cubes
• 2 cups Water
• 2 Pkt instant chicken broth and seasoning mix
• 1 1/2 ounce Canadian-style bacon, 2 equal pieces
• 2 Thin slices white bread toast
• 1 1/2 ounce Gouda cheese, thinly sliced

Directions
In 1 1/2-quart saucepan heat 1 teaspoon margarine until bubbly; add onion and saute until softened. Add cauliflower, potato and celeriac; saute for 5 minutes. Mix broth into water and add to saucepan; stir to combine and bring to a boil. Reduce heat to low, cover, and simmer until vegetables are tender, about 15 minutes. In small skillet heat remaining margarine and saute bacon until lightly browned. Pour soup into 2 individual flameproof crocks or bowls and add 1 piece of bacon to each. Top each portion with a toast slice and half of the cheese. Place under the broiler until cheese is bubbly, about 2 or 3 minutes.
Serve hot.