Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Blue Cheese | 1 oz (28g) | 100 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 tablespoons butter
- 2 leeks (white part only), halved lengthwise, washed well and chopped
- 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
- 5 ounces blue cheese, crumbled
- 6 strips bacon, cooked and crumbled
- =
Directions
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.