Four Cheese Soup

Ingredients:

• 2 tablespoons Unsalted butter
• 1 Med. leek - white & pale -- green parts only, ch
• 4 cups Chicken stock - or canned -- low-salt broth
• 1 Med. potato - boiling type -- peeled and diced
• 2 cups Half and Half
• 3/4 cup Provolone cheese - grated -- (about 3 ounces)
• 3/4 cup Parmesan - fresly grated -- (about 3 ounces)
• 3/4 cup Mozzarella - grated (about 3 -- ounces)
• 3/4 cup Cheedar cheese - grated -- (about 3 ounces)
• Croutons

Preparation:

• 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.
• (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.