Blue Cheese And Bacon Soup - cooking recipe

Ingredients

25 g butter
2 leeks (white part only, halved lengthways, washed well and chopped)
50 g sliced mushrooms
1/2 small cauliflower, broken into florets
350 ml chicken stock
75 g blue cheese
6 slices bacon, cooked and crumbled

Preparation

Heat butter in large saucepan over med heat until foam subsides.
Add leeks, mushrooms and cauliflower.
Cover and cook, stirring occasionally for 5 minutes.
Add stock and bring to boil.
Lower heat, cover and simmer for 10 minutes.
Transfer mixture to a food processor.
Add blue cheese and puree for 1 minute or until smooth.
Serve immediately with crumbled bacon on top.