Ingredients

2 Tbsp. unsalted butter
1 med. leek white and pale green parts only, chopped
4 C. chicken stock or canned low salt broth
1 medium potato boiling type, peeled and diced
2 C. half and half
3/4 C. provolone cheese grated (about 3 ounces)
3/4 C. parmesan freshly grated (about 3 ounces)
3/4 C. mozzarella grated (about 3 ounces)
3/4 C. cheddar cheese grated (about 3 ounces)
croutons

Cooking Instructions

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. Gradually add all cheeses to soup and whisk until melted. Ladle soup into bowls. Sprinkle with croutons.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)