| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
From hard c, Jill |
12 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter Or Margarine |
| 1 |
lg |
Onion; Chopped |
| 2 |
|
Cloves Garlic; Minced |
| 1 |
lg |
Russet Potatoes; Peeled And Cubed |
| 2 |
cn |
Chicken Broth; (14 1/2 Oz Each) |
| 2 |
c |
Half And Half |
| 3/4 |
c |
Provel Rope Cheese |
| 3/4 |
c |
Grated Mozzarella Cheese |
| 3/4 |
c |
Grated Sharp Cheddar Cheese |
| 1/2 |
c |
Grated Parmesan Cheese |
|
|
Freshly Ground Black Pepper |
INSTRUCTIONS
In large saucepan, melt butter over medium-high heat. Add onion and garlic;
cook for 2 minutes or until tender. Stir in potato cubes and broth; cover
and bring to a boil. Reduce heat and simmer for 25 minutes or until
potatoes are tender. In work bowl of food processor fitted with steel
knife, puree soup in batches. Return soup to saucepan over medium-low heat;
add half-and-half and heat through. Gradually stir in cheeses. Reduce heat
to low; stir constantly until cheeses are melted. Top with freshly ground
pepper.
NOTES : Four cheeses blend together for a uniquely flavored creamy soup.
Recipe by: Dierberg's Home Economists
Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Apr
05, 1998
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