Busters Recipes

Four Cheese Soup

2 tbsp Unsalted butter
1 Med. leek-green parts only, chopped
4 cups Chicken stock - or canned low-salt
broth
1 Med. potato, peeled and diced
2 cups Half and Half
3/4 cup Provolone cheese - grated
3/4 cup Parmesan - freshly grated
3/4 cup Mozzarella - grated
3/4 cup Cheedar cheese - grated
**about 3 ounces of each cheese**
Croutons

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.
Serves 6.

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