This low carb gluten-free cheesy vegetable soup is really delicious! It's loaded with fresh veggies and lots of cheese. Super quick and easy, it's the best comfort food for families in fall and winter.
Melt butter in a large pot. Sauté leeks, carrots, and garlic until tender.
Add mushrooms, cauliflower, mustard powder, and Worcestershire sauce with approximately 45 ounces 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 chicken broth. Add mixture to soup gradually to thicken. Simmer additional 10 minutes (or longer if desired).
Garnish with a sprinkle of chopped leeks, cauliflower, and bacon to serve.