• 80minutes
  • 510calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb bacon

  2. 1 large head cauliflower

  3. 1 yellow onion

  4. 1 tablespoon garlic powder

  5. 1 tablespoon thyme

  6. 2 bay leaves

  7. 2 leeks

  8. 1/4 cup carrot

  9. 5 cups mushrooms

  10. 60 ounces chicken broth

  11. 1 quart half-and-half

  12. 10 ounces blue cheese

  13. pepper

Instructions Jump to Ingredients ↑

  1. Cut bacon into small pieces. In large stock pot over medium heat cook bacon until crisp. Drain off fat.

  2. Chop onions, slice leeks lengthwise clean and chop. Add onions,leeks, thyme, bay leaves and garlic to pot with bacon. Saute until onions are translucent.

  3. Cut cauliflower into small florets, grate carrots and slice mushrooms. Add florets, carrots and mushrooms to pot and saute for 5-10 minutes.

  4. Add chicken broth and cook until vegetables are done.

  5. Add blue cheese and cook until blue cheese melts.

  6. Pour in half and half turn heat to low and cook approx 10-15 minutes until heated throughly.

  7. I have been known to add any kind of fish that will hold together. Delicious on a cold rainy night. This makes a big batch, but when i fix it we have it for dinner then lunch the next day.


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