Cheesy Soup

Name: Cheesy Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 85 grams freshly grated Cheddar; 944 milliliters chicken stock, or canned low-sodium broth; 484 milliliters half-and-half; 1 medium leek, green parts only, chopped; 84 grams freshly grated mozzarella; 75 grams freshly grated Parmesan; 1 medium potato, peeled and diced; 99 grams freshly grated provolone; 6 servings Freshly chopped tarragon leaves, for garnish; 2 Tbsps unsalted butter

If you want to add more gluten free recipes to your recipe box, Cheesy Soup might be a recipe you should try. This main course has 410 calories, 22g of protein, and 30g of fat per serving. This recipe serves 6. It is perfect for Autumn. Head to the store and pick up butter, potato, half-and-half, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour. If you like this recipe, you might also like recipes such as Cheesy Soup, Cheesy Tortilla Soup, and Cheesy Hamburger Soup.

Instructions

Melt butter in heavy large saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add leek and saute until tender, about 5 minutes.

Ingredients you will need

Leek

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.

Ingredients you will need

Potato

Stock

Soup

Equipment you will use

Sauce Pan

Blender

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.

Ingredients you will need

Tarragon