Instructions: 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.

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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