Happy Feet and Trying A New Soup Recipe

I met up with another friend to check out Happy Feet Foot Spa in Cupertino.  Doesn't the sign crack you up?

The experience was interesting and is very dependent on your masseuse. There is an open room with about 20 Lazy-Boy type of chairs that can recline flat so you can lay down. A hole is cut out at the headrest, just like you find with a massage table. The interior decoration is modern and the room is dimly lit with soft yet cheesy nature sounds (ie waterfalls and rivers). The massage therapist works on you while you sit in the Lazy Boy, along with the other customers in the same room. 

I was lucky to get a lady masseuse who had a firm touch and worked with me to knead out tight neck and shoulder muscles.  Not everyone has a positive experience here, based on Yelp reviews that I've read.  But for $20, I got a foot massage and the tightness in my shoulders and neck is gone. I couldn't be happier with today's service, and my lady masseuse, "Lisa," did a fine job. 

As we were driving home from Happy Feet, we realized that even though it's Fall, the weather is still pretty hot in San Jose with the sun beating down on us. This type of heat called for something cool to drink. We detoured to downtown Willow Glen for a strawberry Jamba Juice. That hit the spot!
For dinner, I was inspired by a leek and potato soup that Alicia made a few weeks ago. Her soup is creamy and thick but I wasn't sure if I would like a thick soup so I started out with just one potato. And I'm not adding any cream or milk. But I am using bacon, although it's turkey bacon. And I'm adding a head of cauliflower to mine as well.
This soup should be a one-pot meal, but I didn't want to make the soup in the same pot that fried the bacon. Even though I'm using turkey bacon, there could still be too much grease for my taste.

After washing the leeks to remove all the grit and dirt from in between the leaves, I cooked them down, along with some onion, in the same skillet that I used for the bacon.  And then added the leeks, onions and bacon to a boiling pot of chicken stock with the potato and cauliflower. I used three cans of Swanson chicken broth and one can of water.
My favorite part - working the immersion blender. Though, you have to be careful because the stirring can, and did cause the pot to shift around on the stove. 
As mentioned above, I only used one potato so the consistency was more soupy than thick. I thought I wouldn't like the thick soup, but I think I'll add a few more potatoes to the remaining batch. The flavors melded really well though. I can taste the saltiness from the turkey bacon in every bite.  I can't wait to eat a thicker version of this again tomorrow.