Four Cheese Soup

• 2 tablespoons butter, unsalted
• 1 medium leeks white & pale green parts only, chopped
• 4 cups chicken broth or canned low-salt broth
• 1 medium potatoes boiling type, and diced
• 2 cups light cream (half&half)
• 3/4 cup provolone cheese grated (about 3 ounces)
• 3/4 cup parmesan, parmigiano-reggiano cheese, grated freshly grated (about 3 ounces)
• 3/4 cup mozzarella cheese grated (about 3 ounces)
• 3/4 cup cheddar cheese grated (about 3 ounces)
• 1 x croutons

1. Melt butter in heavy large saucepan over medium heat.
2. Add leek and saute until tender, about 5 minutes.
3. Add stock and potato and bring to boil.
4. Reduce heat and simmer for 25 minutes, stirring occasionally.
5. Puree soup in batches in processor or blender.
6. Return soup to saucepan.
7. Add Half and Half and bring to simmer.
8. Note Can be prepared 1 day ahead.
9. Cover and refrigerate.
10. Bring to simmer before continuing.
11. Gradually add all cheeses to soup and whisk until melted.
12. Ladle soup into bowls.
13. Sprinkle with croutons.

butter, leeks, chicken broth, potatoes boiling type, light cream, provolone cheese, parmesan, mozzarella cheese, cheddar cheese, croutons

Taken from recipeland.com/recipe/v/four-cheese-soup-40279 (may not work)