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Blue Cheese and Bacon Soup

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Serves 6 | 

A cheesy and delicious soup for lunch or dinner.


3 tablespoons butter
2 leeks, white part only, halved lengthwise, washed and chopped
2 cups sliced mushrooms
1 1/2 cups cauliflower, broken into small florets
2 cans chicken broth, 14 1/2 oz. each
1/2 cup water
5 oz blue cheese, crumbled
6 strips bacon, cooked and crumbled


  1. Melt butter in a large soup pot over medium heat. Add leeks, mushrooms and cauliflower. Cover and cook 5 minutes, stirring occasionally.
  2. Add broth and water; bring to a boil. Lower heat, cover and simmer for 10 minutes, until vegetables are very tender.
  3. 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.
Course: Soup

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