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Add a photoServings: 6
Ingredients
- 3 Tbsp. butter
- 2 x leeks, white part only halved lengthwise, washed well and minced
- 2 c. sliced mushrooms
- 1 1/2 c. cauliflower in small florets
- 2 can reduced-sodium chicken broth - (14 1/2 ounce ea)
- 1/2 c. water
- 5 ounce blue cheese crumbled
- 6 x strips bacon cooked, crumbled
Directions
- Heat butter in a large soup pot over medium heat. Add in leeks, mushrooms and cauliflower. Cover and cook 5 min, stirring occasionally.
- Add in broth and water; bring to a boil. Lower heat, cover and simmer for 10 min, till vegetables are very tender.
- Puree soup in batches in a blender or possibly food processor. Return pureed soup to soup pot. Add in blue cheese to last batch of soup and puree till smooth. Heat through, if necessary. Before serving, top with crumbled bacon.
- This recipe yields 6 servings.
- Description: "If you enjoy the pungent flavor of blue cheese, this soup is for you. The base is a puree of low carb veggies cooked in chicken broth."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 6 servings | |
| Calories 293 | |
| Calories from Fat 231 | 79% |
| Total Fat 25.88g | 32% |
| Saturated Fat 12.47g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 853mg | 36% |
| Potassium 366mg | 10% |
| Total Carbs 4.45g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.24g | 1% |
| Protein 11.05g | 18% |
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