Method
Cook the bacon and set aside. Melt butter in a soup pot and add leeks, mushrooms and cauliflower, cook for 5 minutes; covered. Add chicken stock and water and bring to a boil then lower the heat and simmer for 10 minutes. Puree the soup in batches. Add the stilton to last batch of soup and puree until smooth. Heat through over low heat, if necessary. Top with crumbled bacon just before serving.
The rich, creamy sauce combined with saltiness of pancetta is a perfect complement to Atkins low carb pasta!
How do you make a low carb quiche? We will tell you our secret recipe with almond milk, mushroom and spinach.
Eggs, cream cheese, and cream of tartar are baked together forming cloud bread, a gluten-free fluffy bread substitute. Must try with fresh baked bacon, tomatoes and lettuce
