Dutch Cheese Soup
- Active Time 10m
- Total Time 30m
Makes 8 servings
- 2 tablespoons butter
- 1 cup sliced leeks
- 2 cups peeled, cubed new potatoes
- 1 bunch broccoli, stalks sliced and florets kept separate from the stalks
- 6 cups chicken stock or broth
- 1 cup milk
- 1 cup grated Gouda cheese or Edam cheese, plus extra grated cheese, for garnish
In a large saucepan over medium heat, melt the butter. Add the leeks, potatoes, broccoli stalks, and chicken stock and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes.
Stir in the broccoli florets and cook for 3 minutes. Working in batches, puree the soup in a blender or food processor. Return the soup to the saucepan.
Add the milk and reheat the soup until hot. Add the cheese and stir until the cheese melts, about 1 minute. Serve hot, garnished with extra cheese.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
163 calories; 8g total fat; 29mg cholesterol; 288mg sodium; 11g carbohydrates; 1g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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