In a cold large bottomed pot, add Oil, and Pork. Turn heat to medium high, sauté for 5 minutes. Remove Pork, leaving Oil behind, set Pork aside. Add the Onions, and Chili, lightly season with Salt, Pepper, and Garlic Plus, sauté for 8 minutes. Add Leek, sauté for 5 minutes.
Reduce heat to medium, make a well in centre of pot. Add Garlic, sauté for 30 seconds. Deglaze pot with Wine. Add Pork back into pot.
Add Chicken Stock, Salt, Pepper, and Thyme, mix well. Bring Soup to a boil, add Cauliflower, and Potatoes. Bring Soup back to a simmer.
When Soup starts to simmer, reduce heat to medium low. Simmer covered for 40 minutes.
With an immersion blender puree the soup until smooth.
Remove from heat, stir in the Cream, and Cheese. Temper Eggs with Soup. Add Eggs to Soup, mix well.