Boerenkass Soup (Dutch Cheese Soup)

• 2 teaspoons margarine divided
• 1/4 cup onions diced
• 1 cup cauliflower florets small florets
• 3 ounces potatoes peeled, 1/2inch cubes
• 1/4 cup carrots 1/2 inch cubes
• 1/4 cup celeriac root peeled, 1/2 inch cubes
• 2 cups water
• 2 packages chicken broth instant and seasoning mix
• 2 slices bacon, canadian style
• 2 each bread white, thin slices, toasted
• 1 1/2 ounces gouda cheese thinly sliced

1. In 1 1/2-quart saucepan heat 1 teaspoon margarine until bubbly; add onion and saute until softened.
2. Add cauliflower, potato and celeriac; saute for 5 minutes.
3. Mix broth into water and add to saucepan; stir to combine and bring to a boil.
4. Reduce heat to low, cover, and simmer until vegetables are tender, about 15 minutes.
5. In small skillet heat remaining margarine and saute bacon until lightly browned.
6. Pour soup into 2 individual flameproof crocks or bowls and add 1 piece of bacon to each.
7. Top each portion with a toast slice and half of the chees.
8. Place under the broiler until cheese is bubbly, about 2 or 3 minutes.
9. Serve hot.
10. Makes 2 servings.

margarine, onions, cauliflower, potatoes, carrots, celeriac root, water, chicken broth, bacon, bread white, gouda cheese

Taken from recipeland.com/recipe/v/boerenkass-soup-dutch-cheese-so-5623 (may not work)