Four Cheese Soup
Yield
6 servingsPrep
15 minCook
45 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | medium |
leeks
white & pale green parts only, chopped |
*
|
| 4 | cups |
chicken broth
or canned low-salt broth |
|
| 1 | medium |
potatoes
boiling type, and diced |
|
| 2 | cups |
light cream (half&half)
|
|
| ¾ | cup |
provolone cheese
grated (about 3 ounces) |
*
|
| ¾ | cup |
Parmesan cheese
freshly grated (about 3 ounces) |
|
| ¾ | cup |
mozzarella cheese
grated (about 3 ounces) |
*
|
| ¾ | cup |
cheddar cheese
grated (about 3 ounces) |
|
| 1 | x |
croutons
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter, unsalted
|
|
| 1 | medium |
leeks
white & pale green parts only, chopped |
*
|
| 946 | ml |
chicken broth
or canned low-salt broth |
|
| 1 | medium |
potatoes
boiling type, and diced |
|
| 473 | ml |
light cream (half&half)
|
|
| 177 | ml |
provolone cheese
grated (about 3 ounces) |
*
|
| 177 | ml |
Parmesan cheese
freshly grated (about 3 ounces) |
|
| 177 | ml |
mozzarella cheese
grated (about 3 ounces) |
*
|
| 177 | ml |
cheddar cheese
grated (about 3 ounces) |
|
| 1 | 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.
