Four Cheese Soup

Ingredients

18 gr butter
950 ml chicken stock
90 gr provolone cheese
60 gr parmesan fresly
85 gr mozzarella
90 gr cheedar cheese

Instructions

-(about 3 ounces) Croutons 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, 199

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