Blue Cheese and Bacon Soup

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.

Ingredients

 * 3 tablespoons butter
 * 2 leeks (white part only), halved lengthwise, washed well and chopped
 * 2 cups sliced mushrooms
 * 1½ cups cauliflower, broken into small florets
 * 2 cans (14½ ounces each) reduced-sodium chicken broth, plus ½ cup water
 * 5 ounces blue cheese, crumbled
 * 6 strips bacon, cooked and crumbled

Directions

 * 1) Melt butter in a large soup pot over medium heat.
 * 2) Add leeks, mushrooms and cauliflower.
 * 3) Cover and cook 5 minutes, stirring occasionally.
 * 4) Add broth and water; bring to a boil.
 * 5) Lower heat, cover and simmer for 10 minutes, until vegetables are very tender.
 * 6) Purée soup in batches in a blender or food processor.
 * 7) Return pureed soup to soup pot.
 * 8) Add blue cheese to last batch of soup and puree until smooth.
 * 9) Heat through, if necessary.
 * 10) Before serving, top with crumbled bacon.