Ingredients
- 2 tablespoons unsalted butter
- 1 medium leek, green parts only, chopped
- 4 cups chicken stock, or canned low-sodium broth
- 1 medium potato, peeled and diced
- 2 cups half-and-half
- 3/4 cup freshly grated provolone
- 3/4 cup freshly grated Parmesan
- 3/4 cup freshly grated mozzarella
- 3/4 cup freshly grated Cheddar
- Freshly chopped tarragon leaves, for garnish
Directions
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 the saucepan. Add half-and-half and bring to simmer. (Can be prepared 1 day ahead, covered and refrigerated. Bring to simmer before continuing.) Gradually add all cheeses to soup and whisk until melted. Ladle soup into bowls and garnish with tarragon.
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By tracyimmegart_3...
Montgomery, TX
on August 25, 2010
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This was REALLY good. If you love cheese & potatoes, this soup really can't be beat. And it's easy to make. I substituted shallots for the leeks, since that's what I had on hand, and it turned out really well.
By KTFL
Tx/Fl
on October 21, 2009
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This was excellent! We made small substitutions that improved the recipe a bit: we used red potatoes, unpeeled, which added nice color and texture to the soup. And we used evaporated skim milk instead of half-and-half, which cut fat but also made the soup a bit thin, so next time we'll be doubling the potatoes. Other than that, it was just what we were looking for, especially with that blend of cheeses. Even better the 2nd, 3rd, and 4th days!
By nykki_87_11832743
APO, AE
on May 04, 2009
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you've got to try this one. it's sooo good! also GREAT for hangovers :
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