Four Cheese Soup

By KDHarmon

Ingredients

• 2 Tbl unsalted butter
• 1 medium leek, chopped (white and pale green parts only)
• 4 C chicken stock
• 1 medium boiling potato, peeled and diced
• 2 C half and half
• 3/4 C grated provolone (3 oz)
• 3/4 C grated Parmesan (3 oz)
• 3/4 C grated Mozzarella (3 oz)
• 3/4 C grated Cheddar (3 oz)

Details

Servings 6

Preparation

Step 1

Melt butter in heavy saucepan over medium heat. Add leek and saute until tender, about 5 minutes. Add stock and potato. Bring to boil, then reduce heat and simmer 25 minutes, stirring occasionally. Puree soup and return to saucepan. Add half and half and bring to simmer. Gradually add all the cheeses and whisk until melted. Ladle into bowls. Sprinkle with croutons, if desired.