Cauliflower Soup With Blue Cheese

• 1 leek, cleaned and finely chopped
• 2 garlic cloves, minced
• 1 tablespoon butter
• 1 quart vegetable broth
• 1 large head cauliflower, divided into florets
• 2 tablespoons cornstarch or 2 tablespoons potato starch
• 1/2 cup danish blue cheese, crumbled
• 2 tablespoons parsley, chopped
• 4 slices bacon, thick-cut, fried and crumbled

1. Saute the garlic and leek in butter until translucent.
2. Pour in vegetable broth; add cauliflower florets.
3. Bring to boil; reduce heat to medium-low, cover and cook for 10-15 minutes until cauliflower is crisp-tender.
4. Transfer 1 cup of broth to bowl; whisk in cornstarch or potato starch flour to make a slurry; set aside.
5. Using an immersion blender, puree the soup in the pot until creamy.
6. Whisk the slurry into the pot and heat; fold in blue cheese and parsley.
7. Simmer for an additional 5 - 10 minutes.
8. Garnish with bacon crumbles and additional blue cheese to serve.

garlic, butter, vegetable broth, head cauliflower, cornstarch, blue cheese, parsley, bacon

Taken from www.food.com/recipe/cauliflower-soup-with-blue-cheese-504672 (may not work)