Fry the sliced leeks and bacon, stirring a few times, until softened and cooked. (If they catch, add a dessertspoon water or apple cider vinegar).
While it fries, cut the cauliflower into florettes and rinse. I used a really large head. Peel and chop the potatoes. Prepare the chicken broth.
Add the broth (stock) to the pot. Add the cauliflowerettes and the potato. Bring to a boil, turn down the heat, put on a lid, and simmer about 15 minutes until tender, but do not cook for too long.
It's quite a lot of soup, so puree the soup in batches in a processor, adding the parsley, hot pepper sauce and garlic as you work, and tipping each batch into a roomy soup dish. Stir well to mix the batches of pureed soup.
Add the ground nutmeg, and stir in, as well as adding salt to taste. You'll have to decide about the salt: I added 2 teaspoons very flaky sea salt, which is not dense like table salt, so do taste before oversalting by accident.