Bleu Cheese and Bacon Soup

This bleu cheese and bacon soup should be named mushroom and bacon soup, but I named it before I tasted it! The predominant flavor is mushrooms, and it is divine!!

bleu cheese and bacon soup


  • 4 tablespoons butter
  • 2 leeks (white part only), chopped fine (could sub a little onion as well
  • 2 cups sliced mushrooms
  • 1 1/2 cups cauliflower, broken into small florets
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, plus 1/2 cup water
  • 1/2 cup bleu cheese, crumbled
  • 6 strips bacon, cooked and crumbled


Melt butter in a large soup pot over medium heat. Add leeks, mushrooms and cauliflower. Stir to coat and let cook a several minutes.

Add broth and water and let mixture come to a boil, then reduce heat, cover and simmer for 10 minutes.

Puree soup in batches in a blender or food processor. Return pureed soup to soup pot. Add bleu cheese to last batch of soup and puree until smooth. Heat through, then top with crumbled bacon just before serving.

This was totally yummy! I'm pretty lazy, so I didn't know about pureeing the batches of soup, but I just used my Ninja blender and did it in two batches. It wasn't a big deal like I thought it might be.

Top of Bleu Cheese and Bacon Soup

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