- 6
- 35 mins
- 57 mins
Ingredients
- 2 2 2 tlsp butter
- 3/4 3/4 3/4 cup chopped onion
- 1/2 1/2 1/2 cup finely chopped carrot
- 3 3 3 cloves garlic, minced
- 32 32 carton 32 oz carton chicken broth
- 1 1 1 large baking potato, peeled and cut into 1 inch pieces
- 2 2 2 cups half and half or light cream
- 1/2 1/2 1/2 tsp dry mustard
- 4 4 4 cups shredded three cheese blend (cheddar, Colby and Monterey) with cream cheese
- 12 1/2 12 1/2 1/2 inch slices baguette style French bread
- 1 1 1 tblsp olive oil
Preparation
Step 1
In a large saucepan heat butter over medium heat until melted. Add onion, carrot, and barlid; cook and stir for 4-5 minutes or until vegetables are tender. Add broth and potato. Bring to boiling; reduce heat. Simmer, covered, for 20-25 minutes or until potato is tender. Remove from heat; cool slightly.
Transfer broth mixture, about ¼ at a time, to a blender or food processor; cover and blend or process until smooth. Return mixture to saucepan. Stir in half and half and dry mustard. Cook and stir over medium-low heat until heated through. Reduce heat to low. Gradually add 4 cups of the cheese, stirring until cheese is melted.
Meanwhile, preheat broiler. Brush both sides of each bread slice with oil; place on a baking sheet. Broil 3-4 inches from the heat for 2-3 minutes or until roasted, turning once. Sprinkle with the remaining cup of cheese. If necessary, broil until cheese is melted.
Ladle soup into bowls. Top each serving with two cheese-topped bread slices.
For a smoky flavor, substitute smoked mozzarella or Gouda cheese for the three-cheese blend. For a spicy flavor, use Monterey Jack cheese with jalapeno peppers.