Edam Cheese Soup

• 2 tablespoons butter
• 1 cup sliced leek
• 1 bunch broccoli, stalks sliced and florets kept seperate from the stalks
• 2 cups peeled cubed new potatoes
• 6 cups chicken stock or 6 cups chicken broth
• 1 cup milk
• 1 cup grated edam cheese, plus extra grated cheese for garnish

1. In a large saucepan over medium heat, melt the butter.
2. Add leeks, broccoli stalks, potatoes, and chicken stock and bring to a boil.
3. Reduce heat to medium-low, cover and simmer for 20 minutes.
4. Stir in the broccoli florets and cook for about 3 minutes.
5. Puree the soup in a blender or food processor.
6. (Works best if you do a small amount at a time) Return the soup to the saucepan.
7. Add the milk, and reheat the soup until hot.
8. Add the cheese and stir until the cheese melts (about 1 minute).
9. Serve hot, garnish with extra cheese.

butter, leek, broccoli, potatoes, chicken stock, milk, edam cheese

Taken from www.food.com/recipe/edam-cheese-soup-49878 (may not work)