Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Unsalted butter -(about 3 ounces)
1 Med. leek - white pale 3/4 c Parmesan - fresly grated
-green parts only, chopped -(about 3 ounces)
4 c Chicken stock - or canned 3/4 c Mozzarella - grated (about 3
-low-salt broth -ounces)
1 Med. potato - boiling type, 3/4 c Cheedar cheese - grated
-peeled and diced -(about 3 ounces)
2 c Half and Half Croutons
3/4 c Provolone cheese - grated

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, 1991.

Posted by Michelle Bass. Courtesy of Fred Peters.

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