Four cheese soup  
  Bon Appetit, via Sebastian Sun    
  Low carb  

2   Tbsp   butter, unsalted  
1   med   leek ,   chopped (white part only)
4   cups   chicken stock  
1   med   boiling potato ,   peeled & diced (use cauliflower if watching carbohydrates)
2   cups   half-and-half  
3/4   cup   provolone cheese ,   grated
3/4   cup   Parmesan cheese ,   freshly grated
3/4   cup   mozzarella cheese ,   grated
3/4   cup   cheddar cheese ,   grated
    croutons ,   (optional)
1   pinch   cayenne pepper ,   (optional)
1   pinch   black pepper ,   freshly ground (optional)
1   pinch   paprika ,   (optional)

Melt butter in heavy, large saucepan over medium heat. Add leek, saute until tender (about 5 minutes). Add stock and potatoes or cauliflower and bring to boil. Reduce heat and simmer 25 minutes, stirring occasionally. Puree soup in batches in processor or blender. Return soup to saucepan. Add half & half and bring to simmer. * (Can be prepared a day ahead to this point). Cover and refrigerate. If refrigerated, bring to a simmer before continuing. Gradually add all cheeses and whisk until melted. Ladle into bowls. Sprinkle with croutons, if desired. Approximately 6 servings. It should not be necessary to add salt, but garnish with freshly ground black pepper, cayenne pepper, and/or paprika for color and flavor.

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