Melt butter in a large pot. Sauté leeks, carrots, and garlic until tender.
Add mushrooms, cauliflower, mustard powder, and Worcestershire sauce with 3 cans of the chicken broth. Simmer for 15 minutes or until the cauliflower is tender.
Reduce heat. Add cream and cheese and stir constantly until completely melted and well blended.
Combine cornstarch with remaining can of chicken broth. Add to soup gradually to thicken.
Garnish with a sprinkle of chopped leeks, cauliflower, and bacon to serve.
© 2016 – 2018, . All rights reserved.