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Four Cheese Soup

Source of Recipe


The Columbine Kitchen at Purgatory, CO






List of Ingredients



• 2 Tbsp unsalted butter (1/4 stick)
  
• 1 medium leek (white and green parts), chopped
  
• 4 cups chicken stock or canned broth
  
• 1 medium potato, peeled and diced
  
• 2 cups half-and-half
  
• 3/4 cup grated Provolone cheese
  
• 3/4 cup grated fresh Parmesan cheese
  
• 3/4 cup grated Mozzarella cheese
  
• 3/4 cup grated Cheddar cheese
  
• Croutons *
  






Instructions



1. Saute leek in butter in large saucepan over medium heat. Add chicken stock and diced potato. Bring to a boil; reduce heat. Simmer 25 minutes, stirring occasionally.
   
   
2. Puree soup in a blender or food processor. Return to saucepan.
   
   
3. Add half-and-half; bring to a simmer. (Can be prepared 1 day ahead; cover and refrigerate.) Gradually add all cheeses; whisk until melted. Ladle into bowls and sprinkle with croutons.
   
   Serve with a tossed green salad and perhaps a light Chardonnay wine.
   
   






Final Comments


* For a special treat, use homemade croutons made with sourdough French bread.