Recipe courtesy of Robert Irvine
Save Recipe Print
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
6 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Cheesy Penne

Recipe courtesy of Robert Irvine

"Soup to Nuts" Coconut Soup with Caramelized Nuts

Recipe courtesy of Robert Irvine

Cauliflower Soup

Recipe courtesy of Robert Irvine

French Onion Soup

Recipe courtesy of Robert Irvine

Tomato and Peach Soup

Recipe courtesy of Robert Irvine

Chicken and Vermicelli Soup

Recipe courtesy of Robert Irvine

Crawfish and Crab Soup

Recipe courtesy of Robert Irvine

She Crab Soup

Recipe courtesy of Robert Irvine

Reindeer Wurst in Lentil Soup

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories