Blue Cheese and Bacon Soup Recipe
Net Atkins Count TM
Cook Time: 25 Minutes
Phase: Phase 1
6 medium slice (yield after cooking) Bacon
3 tablespoon Unsalted Butter Stick
2 each Leeks
2 cup Mushroom Pieces and Stems
1 1/2 cup Cauliflower
2 14.5 oz can Chicken Broth, Bouillon or Consomme
0 1/2 cup Tap Water
2 1/2 oz Blue or Roquefort Cheese
- To cook bacon: heat a skillet over medium-high heat, add bacon 3-4 strips at a time (do not over crowd pan). Cook until crispy on one side then flip over and cook until crispy throughout. Remove strips from pan and place on a paper towel to draw off remaining fat. Repeat with remaining bacon until all are cooked. When cool, crumble an set aside.
- Melt butter in a large soup pot over medium heat. Add leeks, mushrooms and cauliflower. Cover and cook 5 minutes, stirring occasionally. Add chicken 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 the soup pot. Add the blue cheese to last batch of soup and puree until smooth. Heat through over low heat, if necessary. Top with crumbled bacon just before serving.
Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.