Bring the vegetable stock to a boil in a large saucepan.

Add the cauliflower florets, sliced leeks, diced potatoes, and grated nutmeg to the boiling stock.

Season with salt and freshly ground black pepper to taste.

Cover the saucepan and boil the vegetables for about 15 minutes, or until they are tender.

While the vegetables are boiling, place the chopped smoked bacon pieces into a frying pan.

Dry-fry the bacon over medium heat until crispy and golden brown.

Remove the crispy bacon from the pan and set aside.

Carefully pour the cooked vegetables and stock into a blender.

Blend the mixture until it is smooth and creamy.

Pour the blended soup back into the saucepan.

Stir in the milk, English mustard, and grated cheddar cheese into the soup.

Check the seasoning and adjust as needed.

Bring the soup to a gentle simmer, stirring occasionally, until the cheese is melted and the soup is heated through.

Serve the soup hot, garnished with crispy bacon and additional grated Cheddar cheese.