Four Cheese Soup Recipe

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Four Cheese Soup Ingredients

2 tbsp unsalted butter
1 med. leek - white & pale green part, s only, chopped
4 cup chicken stock - or canned low-salt, broth
1 med. potato - boiling type, peeled, and diced
2 cup half and half
3/4 cup provolone cheese - grated (about 3, ounces)
3/4 cup cheddar - fresly grated (about 3 o, unces)
3/4 cup mozzarella - grated (about 3 ounces, )
3/4 cup cheedar cheese - grated (about 3 ou, nces)
1 croutons

A Recipe for
Four Cheese Soup

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This is a recipe for Four Cheese Soup from the recipe cookbook of Recipes-to-go (Cheese)

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Four Cheese Soup recipe - a tasty recipe for you to add to your collection!
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Four Cheese Soup

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To prevent brown sugar from going hard,
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Four Cheese Soup Directions

Number of Servings: 6

Melt butter in heavy large saucepan over medium heat. Add leek and
saute until tender, about 5 minutes. Add stock and potato and bring
to boil. Reduce heat and simmer for 25 minutes, stirring
occasionally. Puree soup in batches in processor or blender. Return
soup to saucepan. Add Half and Half and bring to simmer. (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.

Recipe from Caruso's Palace, Orlando, Florida. Courtesy of Bon
Appetit, September, 1991.

Posted by Michelle Bass. Courtesy of Fred Peters.

Serves: 6

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Four Cheese Soup Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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