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Four Cheese Soup

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Submitted by darcy6986

YIELD

6 servings

PREP

15 min

COOK

45 min

READY

70 min

Ingredients

2 3E+1
TABLESPOONS ML BUTTER, UNSALTED
1 1
MEDIUM MEDIUM LEEKS
white & pale green parts only, chopped *
4 946
CUPS ML CHICKEN BROTH
or canned low-salt broth
1 1
MEDIUM MEDIUM POTATOES
boiling type, and diced
2 473
¾ 177
CUP ML PROVOLONE CHEESE
grated (about 3 ounces) *
¾ 177
CUP ML PARMESAN CHEESE
freshly grated (about 3 ounces)
¾ 177
CUP ML MOZZARELLA CHEESE
grated (about 3 ounces) *
¾ 177
CUP ML CHEDDAR CHEESE
grated (about 3 ounces)
1 1
X X CROUTONS *

Directions

Melt butter in heavy large saucepan over medium heat.

Add leek and sauté until tender, about 5 minutes.

Add stock and potato and bring to boil.

Reduce heat and simmer for 25 minutes, stirring occasionally.

Purée soup in batches in processor or blender.

Return soup to saucepan.

Add Half and Half and bring to simmer.

Note Can be prepared 1 day ahead.

Cover and refrigerate.

Bring to simmer before continuing.

Gradually add all cheeses to soup and whisk until melted.

Ladle soup into bowls.

Sprinkle with croutons.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 300g (10.6 oz)
Amount per Serving
Calories 339 63% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 14g 71%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 564mg 24%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 2%
Sugars g
Protein 32g
Vitamin A 12% Vitamin C 5%
Calcium 36% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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