Blue Cheese And Bacon Soup

Blue Cheese And Bacon Soup
Blue Cheese And Bacon Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    tablespoons butter

  • 2

    leeks, white part only halved lengthwise, washed well and chopped

  • 2

    cups sliced mushrooms

  • 1 1/2

    cups cauliflower in small florets

  • 2

    cans reduced-sodium chicken broth - (14 1/2 oz ea)

  • 1/2

    cup water

  • 5

    ounces blue cheese crumbled

  • 6

    strips bacon cooked, crumbled

Directions

Melt butter in a large soup pot over medium heat. Add leeks, mushrooms and cauliflower. Cover and cook 5 minutes, stirring occasionally. Add broth and water; bring to a boil. Lower heat, cover and simmer for 10 minutes, until vegetables are very tender. Puree soup in batches in a blender or food processor. Return pureed soup to soup pot. Add blue cheese to last batch of soup and puree until smooth. Heat through, if necessary. Before serving, top with crumbled bacon. This recipe yields 6 servings. Carbohydrates: 8 grams Net Carbs: 6.5 grams Fiber: 1.5 grams Protein: 11 grams Fat: 17 grams Calories: 225

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