Cheesy Soup

  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 6 servings
Save Recipe

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

  1. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Cheesy Hash Brown Casserole

Twice-Baked Potatoes

Scalloped Potatoes with Ham

One Recipe, Two Meals: Creamy, Cheesy Potato Soup

Cheesy Potato Soup

Cheesy Triangles

Cheesy Smashed Potatoes

Cheesy Island Casserole